My friend Jaime makes this amazing dish - so, so good! And can be made gluten free w/ corn tortillas and GF cream of chicken soup. We've done lots of "testing" with adding ingredients to this one, and our favorite is adding a diced, sauteed onion to the mix. I've also added black olives.
4 uncooked chicken breasts diced
1 small can of diced green chilies
1 small green onion, diced
1 green pepper, diced
1 medium large container of sour cream
1 can Cream of Chicken Soup (Health Valley Gluten Free)
1 jar salsa
2 cups grated cheese (Cheddar, Co-Jack, Mexican Blend, etc.)
1 package corn tortillas, cut into bite sized pieces
Sauté: Chicken, green chilies, onion, and green pepper until chicken is fully done. While meat mixture is cooking, mix together: Sour cream, cream of chicken soup, salsa, and 1 ¾ cup cheese. Add cut up tortillas to sour cream mixture. Fold the meat mixture with the sour cram mixture. Place in a large baking dish and top with remaining cheese. Bake at 400 degrees for 30-50 minutes
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