Trust me, we didn’t waste any time demolishing this when my mom made it during those busy day
Understanding the origins of this dish adds a layer of appreciation to the cooking process. While its exact origin is unclear, it’s believed to be a fusion of traditional Mexican and American cuisines. The melding of creamy textures and bold spices showcases the creativity of culinary cultures.
Ingredients:
| Ingredients | Quantities |
|---|---|
| Diced Cooked Chicken | 4 cups |
| Creamy Chicken Soup | 1 can |
| Shredded Cheddar Cheese | 2 cups |
| Sour Cream | 8 ounces |
| Milk | 2/3 cup |
| Diced Green Chiles | 1 can (4 ounces) |
| Onion Powder | 2 tablespoons |
| Garlic Powder | 1 teaspoon |
| Corn Tortillas | 12 pieces |
Instructions:
Creating this casserole is an art, and the following steps will guide you to perfection:
- Preheat and Prepare: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer the Tortillas: Line the casserole dish with the corn tortillas.
- Mix the Goodness: In a bowl, combine cream of chicken soup, sour cream, milk, green chiles, onion powder, garlic powder, and pepper.
- Assemble the Layers: Add half of the chicken, followed by half of the soup mixture and cheese. Repeat for a delicious layered effect.
- Bake to Perfection: Pop it in the oven for 30-40 minutes until the cheese is melted, and the casserole is heated through.
- Cool and Serve: Allow it to cool slightly before serving.
