Ingredients
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2 (10 3/4 ounce) cans cream of chicken soup (also good using 1 can each cr. of chicken & nacho cheese soup)
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2 cups cooked chicken, shredded
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1 (4 ounce) can chopped green chilies
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2 cups grated cheddar cheese
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1 cup sour cream
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1/4 teaspoon salt
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vegetable oil
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1/2 cup chopped green onion (tops included)
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1 dozen corn tortilla (medium)
Instructions
- Preheat oven to 350 degrees F.
- To make sauce, combine soup (not diluted), chicken, green chiles, green onions & salt in a medium saucepan; heat through.
- Remove from heat and stir in the sour cream and cheese; mix well.
- In a medium to large skillet, heat several tablespoons of vegetable oil on medium heat.
- Dip a tortilla into the hot oil to soften. Remove tortilla to a plate. Spread @ 2 heaping tablespoons sauce across center of tortilla, and roll up.
- Place seam side down in a greased 9 x 13-inch glass baking dish.
- Continue with rest of tortillas, adding additional oil to the skillet as necessary.
- Spread the remaining sauce over the top of the casserole. Sprinkle with additional cheese, if desired. Sliced black olives are good, too.
- Bake uncovered in a 350 degree F oven for 25 minutes, until hot and bubbly .
- Makes 4 to 6 servings. Good with a side of refried beans and some fresh guacamole or avocado slices.
- ENJOY!