This big pan of creamy deliciousness is always a huge hit at potluck dinners. I make it and cut them into smaller portions that are perfect for such occasions. Everyone always comes up to compliment me on the flavor. When I make them at home, I secretly hope for leftovers, because they are even better the second day… if that’s even possible! Too bad my family loves them so much, that doesn’t happen too often. Check out what they are saying about this recipe over at My Recipes:
“I’ve made this twice, once for family and once for guests, to rave reviews.”
It seems like every time I make this, everyone and their brother wants to come over for dinner!
Ingredients
1 1/2 cups diced sweet onion
2 large poblano peppers, seeded and diced
2 tablespoons canola oil
3 garlic cloves, minced
2 (10 3/4-oz.) cans Campbell’s cream of chicken soup
1 (8-oz.) container Daisy sour cream
2 (4.5-oz.) cans chopped or diced green chiles
1 cup Swanson chicken broth
1 (1-oz.) envelope taco seasoning mix
18 (6-inch) corn tortillas, quartered
6 cups shredded cooked chicken
2 cups (8 oz.) shredded extra-sharp Cheddar cheese
2 cups (8 oz.) shredded pepper Jack cheese
Instructions
Preheat oven to 350°. Sauté first 2 ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 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. Arrange 24 tortilla quarters, slightly overlapping, over soup mixture; top with 3 cups chicken, 3/4 cup each Cheddar and pepper Jack cheeses, and 1 1/2 cups soup mixture.
Repeat layers once. 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.
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Quick Tip: Serve with black beans and Mexican-style corn. Yum!
Thanks again to My Recipes for this authentic and scrumptious recipe.