Ingredients
-
1
-
2
-
1
-
1
-
1/2
-
3/4
-
1/2
-
2
-
1
-
20
-
4
-
2
-
-
-
Directions
New Mexico Style Chili Chicken Casserole, This is an easy to make tasty dish that I clipped from my local newspaper I especially like that it can be prepared a day ahead , Although this recipe tasted good, the directions for assembly are terrible! First, if there are 6 tortillas per layer and 4 layers: DO THE MATH! Therefore, you should use 24 tortillas Second, using 6 tortillas per layer and then spreading the soup mixture on top, left a soupy pool on top, which made it difficult to serve It would have been better to use fewer tortillas per layer and spreading some of the soup mixture between the layers to make it more cohesive
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Steps
|
1
Done
|
Heat Oven to 350f. |
|
2
Done
|
Coat a 9x13 Dish With Cooking Spray. |
|
3
Done
|
in a Large Pan, Combine Broth, Chilies, Onion, Sour Cream, Salt, Cumin, Pepper, Soup and Garlic; Mix Well. |
|
4
Done
|
Bring to a Boil, Stirring Constantly. |
|
5
Done
|
Remove from Heat. |
|
6
Done
|
Spread 1 Cup Mixture in the Dish. |
|
7
Done
|
Arrange 6 Tortillas Over Soup Mixture (breaking to Fit Dish) and Top With 1 Cup Chicken and 1/2 Cup Cheese. |
|
8
Done
|
Repeat Layers, Ending With Cheese. |
|
9
Done
|
Spread Remaining Soup Mixture Over Cheese. |
|
10
Done
|
Bake 30 Minutes or Until Bubbly. |
|
11
Done
|
Note: If You Prepare Dish a Day Ahead, Cover With Nonstick Foil and Refrigerate. When Ready to Serve, Bake 1 Hour; Uncover and Bake 30 Minutes More or Until Bubbly. |
