Mexican Chicken Chalupa Casserole
Ingredients
12 corn tortillas | ||
6 boneless, skinless chicken breasts, cooked and diced | ||
1 can cream of mushroom soup | ||
1 can diced green chilies | ||
1 cup sour cream | ||
2 cups sharp cheddar cheese, grated | ||
2 tsp cumin | ||
Kosher salt and black pepper to taste | ||
Cilantro sprigs for garnish |
- Cover the bottom of a large baking dish with 6 corn tortillas, cut to fit.
- Combine cooked chicken with the soup, Sour cream, chilies onions. Season with cumin, salt and pepper.
- Spread half of the mixture over the tortillas.
- Cover with another layer of tortillas and more of the chicken mixture.
- Cover the top with shredded cheese.
- Place in a pre-heated 350 degree oven and bake for 45 minutes to an hour.
- Cut into serving portions and serve.
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