Katiecooks
New member
6 boneless chicken breasts, boiled and shredded
1 16 oz. pkg. sour cream
1 16 oz. jar salsa
1 10 3/4 oz. can cream of chicken soup
1/4 C diced onion
1 8 oz. can chili beans, drained
6 12-inch flour tortillas
4 C shredded cheddar cheese
Sliced olives
Jalapeno peppers
Spanish rice
Directions:
Preheat oven to 350 degrees.
In a large bowl combine sour cream, salsa, onion and chili beans and mix together thoroughly. Cut tortillas into 1-inch strips and cover bottom of 9 X 13-inch baking dish. Top with layer of shredded chicken, then layer of sour cream/salsa mixture, then layer of shredded cheese. Repeat until all ingredients are used. Top with sliced peppers and olives. Bake for 20 to 30 minutes until golden brown and bubbly. Let stand for about 30 minutes. Serve with tortilla chips and rice and margaritas. Have a ball!!
1 16 oz. pkg. sour cream
1 16 oz. jar salsa
1 10 3/4 oz. can cream of chicken soup
1/4 C diced onion
1 8 oz. can chili beans, drained
6 12-inch flour tortillas
4 C shredded cheddar cheese
Sliced olives
Jalapeno peppers
Spanish rice
Directions:
Preheat oven to 350 degrees.
In a large bowl combine sour cream, salsa, onion and chili beans and mix together thoroughly. Cut tortillas into 1-inch strips and cover bottom of 9 X 13-inch baking dish. Top with layer of shredded chicken, then layer of sour cream/salsa mixture, then layer of shredded cheese. Repeat until all ingredients are used. Top with sliced peppers and olives. Bake for 20 to 30 minutes until golden brown and bubbly. Let stand for about 30 minutes. Serve with tortilla chips and rice and margaritas. Have a ball!!
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