Ingredients
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2 -3 tablespoons butter
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1 large onion, chopped
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2 -3 tablespoons fresh minced garlic (or to taste)
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1 jalapeno pepper, seeded and finely chopped
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1 1/3 cups chicken broth
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1 1/4 cups canned green chilies, drained (can use more!)
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1 -2 teaspoon cumin
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2 (10 ounce) cans cream of chicken soup, undiluted
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salt and pepper
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24 corn tortillas (you might use a couple less than 24, or use as many as needed)
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4 cups cooked chicken (or use cooked turkey)
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2 cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided (or to taste)
Instructions
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
- Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
- Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
- Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
- Repeat the layers (ENDING with the cheese).
- Spread the remaining soup mixture over the cheese.
- Bake uncovered for about 25 minutes or until hot and bubbly.