This family favorite is a creamy chicken Mexican style casserole that I believe my mom invented. I've been tweaking it lately to make it healthier and a smaller amount.
3 cooked chicken breast cubed (for the crock-pot version I cook them alone from morning till afternoon and then remove them and chop them up and re-assemble everything in the crock to cook for a few more hours till dinner time)
1 package soft taco size flour tortillas
2 cups mexican style cheese
1 jar salsa (green or red)
1 small can green ortega chilis
1 16oz light sour cream
1 can cream of chicken soup
1/2 of a minced onion (or dried minced onion)
Cut tortillas into 2 inch strips. Combine all ingredients together in a large bowl till well combined and tortillas are well coated. If mixture is too dry and difficult to mix, add about 1/2 c milk to mixture. Pour mixture into a sprayed glass 9x13 pan or into a sprayed crock-pot. Sprinkle with extra cheese on top. Bake @ 350 for about 45 min. or until cooked through
or cook in crock-pot on high for 2-3 hours or on low for 4 hours or until heated through and onion is cooked.
Serve with sour cream, salsa, diced tomatoes, avocado, sliced olives, chopped cilantro....
Variations:
~use chopped turkey instead of chicken
~use shredded pork instead of chicken
~use lowfat or nonfat ingredients
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