This post written by the original Ebby.
I'm not all that keen on red meat. For example, I've never bought a steak in my entire life. I'll eat a few bites now and then, but it just doesn't taste that good to me. I know, I'm weird. There's no other way to explain it.
Chicken and I, however, have a beautiful relationship. And we've grown even closer since I've introduced it to my slow cooker. A match made in heaven: throw in the meat in the morning and by evening it's fully cooked, juicy, and shreds beautifully. How much easier could it get? The cooked meat can be used in a number of dishes, from soups to sandwiches to one of my new favorites, this chicken tortilla casserole.
Start with four cups of cooked, shredded chicken.
Then combine green onion, sour cream and cheddar cheese, along with chicken broth, green chiles, salt, cumin, black pepper and cream of chicken soup. Mmmm!
Then start layering: the soup mixture, corn tortillas, chicken and more cheese. Repeat several times. Pop it in the oven for about a half hour.
The end result is delicious! Serve with salsa for more of a mexican flare.
Chicken Tortilla Casserole
1 1/3 C. chicken broth
1/2 C. chopped green chiles, drained
1/2 C. chopped green onion
1 C. sour cream
2 C. shredded sharp cheddar cheese
3/4 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. black pepper
2 cans cream of chicken soup
24 (6-inch) corn tortillas
4 C. shredded, cooked chicken (about 1 pound)
Heat oven to 350 degrees. Combine first nine ingredients. Spread one cup soup mixture in a 9x13 pan coated with cooking spray. Arrange six tortillas over the soup mixture and top with 1 cup chicken. Repeat layers, ending with soup mixture. Bake for 30 minutes or until bubbly.