3 large chicken breast, cooked and shredded
1 small onion, chopped
1 T. butter
1 10 1/2oz. can cream of chicken soup
1 7oz. can chopped or diced green chilies
1/2 C. chicken broth
1/4 tsp. each salt and pepper
2 C. monterey jack cheese, shredded
tortilla chips
In a large skillet, sauté the onion in the butter over medium high heat until tender. Add in the cooked, shredded chicken and the green chilies. Stir to combine. Add in the soup, broth, salt and pepper. Stir to warm through. Remove from heat. In a lightly greased 9×9 pan, crush a few handfuls of the chips in the bottom to cover, add a layer of the chicken mixture and sprinkle with a little cheese. Repeat for 2 more layers ending with the chicken on top and sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and continue baking for an additional 10 minutes or until cheese is bubbling and beginning to brown. Serve with shredded lettuce, tomatoes and sour cream.
JanetsAppalachianKitchen/
1 small onion, chopped
1 T. butter
1 10 1/2oz. can cream of chicken soup
1 7oz. can chopped or diced green chilies
1/2 C. chicken broth
1/4 tsp. each salt and pepper
2 C. monterey jack cheese, shredded
tortilla chips
In a large skillet, sauté the onion in the butter over medium high heat until tender. Add in the cooked, shredded chicken and the green chilies. Stir to combine. Add in the soup, broth, salt and pepper. Stir to warm through. Remove from heat. In a lightly greased 9×9 pan, crush a few handfuls of the chips in the bottom to cover, add a layer of the chicken mixture and sprinkle with a little cheese. Repeat for 2 more layers ending with the chicken on top and sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and continue baking for an additional 10 minutes or until cheese is bubbling and beginning to brown. Serve with shredded lettuce, tomatoes and sour cream.
JanetsAppalachianKitchen/