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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | breasts, bone removed | 6(4 oz)chicken breast halves, boneless, skinless | 1/2 | cup | Poblano pepper chopped | 12 | tortillas, medium (approx 6" dia) | tortillas, corn | 1 | cup, chopped | Onion, chopped | 3 | cloves | garlic, chopped | 1 | cup | Rotel - tomatoes, red, ripe, canned, Mexican | 1 | can (10.75 oz) | cream of chicken soup, 98% fat free | 2 | cups, shredded | shredded cheddar cheese |
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Steps
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Sequence
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Step
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| | 1 | Boil chicken breast in large pot. | | 2 | While chicken is boiling, sautee in your cho0ice of oil or butter, onion, garlic and pepper. | | 3 | Combine in large bowl, soup and rotel. Dilute lightly if consistency is to thick. | | 4 | Add sauteed vegetables to soup mix. | | 5 | Once chicken is cooked (about 10-15 minutes) drain and set aside to cool. Once, cooled, chop or shred into bite size pieces. | | 6 | Prepare pan by first covering well with PAM or Canola oil. Next layer bottom and sides of pan with corn tortillas. Start at end of dish with 2 slightly overlapping each other and sides of pan. There should be 6 total on the bottom. | | 7 | Next cover first layer of tortillas with 1 part of chicken. | | 8 | Next pour 1/2 of the soup mix over chicken layer. | | 9 | Repeat layering process with remaining tortilla, chicken and soup. | | 10 | Take a spatula and gently press layers evenly. Then cover casserole with cheddar cheese. | | 11 | Tightly cover pan with aluminum foil. Bake at 350 degrees for approximately 30 minutes. Check the last 5 minutes for bubbling throught and browning. Remove foil and let brown on top for about 3-5 minutes. | | 12 | Let cool for about 15 minutes then cut into serving sizes with sharp knife cutting bottom layer. Recover and let stand for about 15-20 minutes, then re-cut. Before serving take spatula and separate from sides of pan. |
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