Ingredients
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1 (10 3/4 ounce) can cream of mushroom soup
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3/4 cup picante sauce (heat level according taste)
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3/4 cup sour cream
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1 tablespoon chili powder
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2 cups chopped tomatoes (or 2 cans drained Rotel)
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3 cups cubed cooked chicken (can used canned chicken)
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12 corn tortillas, cut into 1 inch pieces (6 inch)
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1 cup shredded cheddar cheese
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1 small onion, chopped
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1 (4 ounce) can sliced black olives
Instructions
- Preheat oven to 350°F.
- Mix soup, picante sauce, sour cream, chili powder, tomatoes (or Rotel), and chicken.
- In 2-quart shallow baking dish, spread 1/2 of the tortilla pieces to cover the bottom. Top with 1/2 the chicken mixture.
- Repeat layers.
- Sprinkle with cheese and onions.
- Bake at 350°F for 40 minutes or until hot.
- If desired, serve with additional picante sauce, sour cream, onions, black olives, shredded cheese.
- TO FREEZE: Freeze chicken mixture in Ziploc bags uncooked.
- TO SERVE: Defrost chicken mixture. Arrange corn tortillas and chicken mixture according to above directions and bake.