I fixed this again and have modified the recipe.  My family really likes this!

I only had 10 minutes to fix a meal, so this is what I did.

INGREDIENTS:

  • 1 can Hatch Green Chile Enchilada Sauce, Medium – 14 ounces
  • 1 can cream of chicken soup (98% fat free is what I like to use)
  • 1 12-13 ounce can chicken breast with the broth
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • Optional:  1 small can of dices green chilies  (I was in a big hurry and didn’t use them this time, but I always add them to my regular casserole recipe.  It was good without them, though.)
  • Package Corn Tortillas (I used Food For Life’s Sprouted Corn Tortillas which are really good in this recipe!)
  • Package of shredded sharp cheddar cheese

Mix the soup, enchilada sauce, chicken with broth, garlic powder, and pepper.

Pour 1/4 of the soup mixture in the bottom of a large skillet on medium heat.  Layer 4-5 corn tortillas torn into pieces to cover the soup mixture.  Pour 1/4 of the soup mixture on top of the tortillas.  Sprinkle 1/4 cup shredded sharp cheddar cheese on top of that.  Start the layers again: 4-5 corn tortillas torn into pieces, then the remaining soup mixture, and last sprinkle 1/2 cup shredded cheese on the very top.  Cover skillet with a lid and let heat until mixture is thoroughly hot and cheese is melted on top.

Very quick & easy recipe!

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