Santa Fe Chicken Casserole
Prep time
Cook time
Total time
Easy guaranteed crowd pleaser
Author: Anita Edge
Recipe type: Entree
Serves: 6-8
Ingredients
- 4 boneless chicken breasts (about 2 lbs),
- cut into bite sized pieces
- 2 tbsp olive oil
- ½ cup chopped onion
- ⅔ cup diced green chiles (mild or medium)
- 2 cups reduced fat sour cream
- ½ tsp chipotle peppers in adobo sauce, diced
- 1 package onion soup mix
- 12 to 15 corn tortillas
- 1 cup shredded cheese
Instructions
- Preheat oven to 350 degrees and lightly grease large baking dish, 9" X 13" .
- Sautee chicken in olive oil over medium heat until mostly opaque, then add onion and green chiles and cook about another 5 minutes until
- onion is translucent, stirring regularly to mx well.
- While chicken is cooking, stir onion soup mix and chipotle peppers into the sour cream, mixing well.
- Spread half the chicken mixture over the bottomof the baking dish.
- One at a time, take a tortilla, spread it with the sour cream mixture (like thick butter), then tear it into chip-sized pieces and place them on top of the chicken mixture in the baking pan. You should use about half the tortillas and more or less cover the chicken. It doesn't matter if this is sloppy. Tearing the tortillas isn't necessary - it just makes
- serving a bit easier.)
- Add another layer of chicken and another layer of sour cream covered tortillas.
- Top with shredded cheese and bake for 20 to 30 minutes or until just starting to brown.
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