Mexican Chicken Casserole
Creamy and cheesy, this is a dish the whole family will love; it's got just enough kick from the chilies and it's loaded with tender pulled chicken breast and gooey cheese. This could be a featured dish on your Cinco de Mayo spread.
Ingredients
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6 cups pulled white chicken meat
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24 ounces Mexican blend shredded cheese, divided in half
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2 bunches green onions, tops only, chopped, divided in half
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2 10 3/4 ounce cans cream of chicken soup
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1 4-ounce can green chilies, chopped
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3 cups sour cream
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1 cup pitted black olives, sliced
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12 6-inch flour tortillas
Directions
1.
Preheat oven to 350 degrees F.
2.
Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.
3.
Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish.
4.
Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.
5.
Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.
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Recommended Recipe:
"Healthified" Chicken Tortilla Casserole
Smart ingredient changes keep the flavor but cut the fat by 11 grams per serving. It has 58% less sat fat, 50% less fat, and 27% fewer calories than the original recipe.
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