Layers of corn tortillas give thisultra-creamy casserolesome structure.
cans cream of chicken soup
1(8-oz.)
container sour cream
2(4.5-oz.)
Credit: Hector Sanchez
cans chopped or diced green chiles
1cupchicken broth
1(1-oz.)
shredded extra-sharp Cheddar cheese
2cups(8 oz.)
shredded pepper Jack cheese
Directions
Preheat oven to 350.
Saute first 2 ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
Add garlic, and saute 1 minute.
Stir in soup and next 4 ingredients; remove from heat.
Spread 1 cup soup mixture in a lightly greased 13- x 9-inch baking dish.
Top with remaining 24 tortilla quarters, soup mixture, and cheeses.
Bake at 350 for 45 to 50 minutes or until bubbly and golden.
Remove from oven to a wire rack, and let stand 15 minutes before serving.
