Follow these steps for perfect results
chicken breasts
diced
corn tortillas
sliced
diced green chilies
diced
cream of chicken soup
Cheddar cheese
grated
Jack cheese
grated
lowfat milk
Cook chicken breasts and dice the meat into small pieces.
Slice corn tortillas into approximately 2-inch strips.
In a 9x13 inch baking dish, create the first layer by arranging tortilla strips at the bottom.
Spread a layer of diced chicken over the tortilla strips.
Sprinkle diced green chilies over the chicken layer.
Sprinkle grated Cheddar cheese and Jack cheese over the green chilies.
Repeat layers of tortillas, chicken, green chilies, and cheese one more time.
In a separate bowl, mix the two cans of cream of chicken soup with lowfat milk until well combined.
Pour the cream of chicken soup mixture evenly over the layered ingredients in the baking dish.
Cover the baking dish and let it stand in the refrigerator overnight (approximately 8 hours).
Preheat oven to 325 degrees Fahrenheit.
Bake the casserole uncovered for 40 minutes, or until bubbly and golden brown.
Expert advice for the best results
Add a layer of refried beans for extra flavor and texture.
Top with sour cream or guacamole before serving.
Use a rotisserie chicken to save time.
Everything you need to know before you start
15 min
Can be assembled ahead and refrigerated overnight.
Serve warm, topped with a dollop of sour cream and a sprinkle of chopped cilantro.
Serve with a side of rice and beans.
Serve with a fresh salad.
Pairs well with the savory flavors.
Complements the spice and creaminess.
Discover the story behind this recipe
Fusion of Mexican and American cuisine.
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