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Instructions
Shred 4 cups of chicken, no skin-just meat
Preheat the oven to 350*
Using a 9×9 baking pan, lightly spray with cooking oil
Lay down 6 corn tortillas as the bottom layer
In a mixing bowl mix the condensed cream of chicken soup, the sour cream, green chilis, milk, onion powder, salt, pepper and garlic powder. Combine well
Place a layer of the shredded chicken on top of the tortillas
Spoon and spread half of the soup mix over the chicken
Sprinkle half of the Mexican Blend shredded cheese on top of the soup mixture
Place the remaining 6 corn tortillas on top of the cheese,
Spread the remaining shredded chicken over the tortillas
Spread the remainder of the soup mixture over the chicken
Sprinkle 1 cup of Mexican Blend shredded cheese over the soup mixture
Bake for 40 minutes or until the top layer of cheese is hot and bubbly, and slightly golden brown
Remove from the oven and let sit for 20 minutes
Garnish the top with freshly chopped green onions, if you like
Serve with refried beans and Mexican Rice
Enjoy!
