Chicken Tex-Mex Bake

Ingredients

  • 2 (12 ½ oz.) cans chicken, drained and shredded
  • 2 (10-oz.) cans mild red enchilada sauce
  • 1 (10 ¾ oz.) can cream of chicken soup
  • 1 (4 ½-oz.) can diced green chiles
  • 1 (14 ½-oz.) can diced tomatoes
  • 2 ½ cups shredded Mexican-blend cheese, divided
  • 1 cup sour cream
  • + 4 more ingredients
    • ½ cup diced onion
    • ½ teaspoon pepper
    • 10 flour tortillas, cut into 1-inch squares and divided
    • ½ cup sliced black olives

Combine first 5 ingredients and half the cheese; mix well. Blend in sour cream, onion and pepper; set aside. Arrange half the tortillas over the bottom of a greased 13"x9" baking pan. Spoon half the chicken mixture over tortillas. Repeat layers, ending with chicken mixture on top. Sprinkle with r...

View full recipe at SpringPad

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