Spicy Green Chilies Chicken Casserole
- 2 tablespoons butter
- 1 large white onion, chopped
- 3 garlic cloves, minced
- 2 large jalapenos, seeded and chopped
- 2 (14 ounce) cans cream of chicken soup
- 1 13 cups chicken stock
- 3 -4 cups green chilies, roasted and chopped
- 12 cup of canned chopped jalapeno
- 3 tablespoons cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups cheese (i like a shredded Mexican blend)
- 4 cups chopped cooked chicken
- 18 corn tortillas
- Melt butter in a large dutch oven.
- Saute onion for about 5 minutes in butter.
- Add garlic and saute for another 2 minutes don't let the garlic burn.
- Add jalapeno and saute for another 2 minutes.
- Add chicken soup, cumin, salt, pepper and stock then simmer for 10-15 minutes.
- In a 9x13 casserole dish ladle about a cup of the soup mixture.
- Tear 6 tortillas into quarters and layer over the soup mixture.
- Layer a third of the chicken and a third of the cheese over the tortillas.
- Ladle a third of the soup mixture over the chicken and cheese.
- Repeat layers ending with chicken, cheese and the last of the soup mixture.
- You should have 3 layers.
- Bake in a 350F oven for 25-30 minutes.
- Enjoy.
butter, white onion, garlic, jalapenos, cream of chicken soup, chicken stock, jalapeno, cumin, salt, black pepper, cheese, chicken, corn tortillas
Taken from www.food.com/recipe/spicy-green-chilies-chicken-casserole-333294 (may not work)