Follow these steps for perfect results
butter
onions
chopped
tomatoes, canned rotel
canned
tomatoes, canned chopped
canned
velveeta cheese
diced
chicken
cooked, chopped
sour cream
corn tortillas
stale, broken into small pieces
Preheat oven to 325F (160C).
In a large skillet, saute chopped onions in butter until softened.
Drain canned tomatoes (both Rotel and chopped) and reserve the juice.
Add the drained tomatoes, chiles (from Rotel), cheese, cooked chopped chicken, and sour cream to the skillet with the sauteed onions.
Mix well to combine all ingredients.
Grease a 9x13 inch baking dish.
Line the bottom of the dish with broken corn tortilla pieces.
Top the tortilla pieces with the chicken and tomato mixture.
Bake uncovered for 45 minutes, or until bubbly and heated through.
If the mixture seems too dry during baking, add small amounts of the reserved tomato liquid.
Expert advice for the best results
Add a layer of black beans for extra flavor and fiber.
Garnish with fresh cilantro and diced avocado.
Everything you need to know before you start
20 minutes
Can be assembled ahead of time and baked later.
Serve in a baking dish or individual bowls.
Serve with a side of Mexican rice and beans.
Pairs well with the cheesy and spicy flavors.
The acidity cuts through the richness.
Discover the story behind this recipe
Traditional comfort food, often made with leftover tortillas.
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