This is a Tex-Mex casserole dish that will be eaten up so fast. It is petty simple to make. It is assembled just like a Lasagna dish. Only differnece is that we use Corn Tortillas.
Happy Cooking!
Ingredients:
- 10 – 7 inch corn tortillas
- 1 lb. chicken, cooked and shredded
- 1 lb. Cheddar cheese, shredded
- 1 pt. sour cream
- 1/2 cup chicken broth
- 1 packet taco seasoning
- 1 cup mayo.
- 1/4 green onions, chopped (garnish)
- 1 can Rotel, drained (garnish)
Instructions:
- Preheat oven to 350
- Cook chicken, shred, and cool.
- Mix shredded chicken, sour cream, chicken broth, taco seasoning, mayo, 3/4 of cheddar cheese, and salt & pepper in a bowl.
- Lightly grease a 9×9 casserole dish.
- Place 2 corn tortillas on bottom of the casserole dish.
- Cover with chicken mixture.
- Repeat until all tortillas are gone. Note: The final layer should be 2 tortillas.
- Place drained Rotel and remaining cheddar cheese on top.
- Cover with foil and bake for 45 min.
- Remove foil and place under broiler for 3-5 mins.
- Garnish with chopped green onions.
Tips from Chef Peter :
- Boil your chicken to prevent from overcooking.
- If Rotel is not available, use a can of Mexican Stewed Tomatoes.