2 cans rotel
1 can cream of onion soup, undiluted
2 c. cooked chopped chicken
1 small can chopped green chilies
6 green onions, chopped
chili powder to taste, optional
8 flour or corn tortillas
1/2 c. fresh chopped cilantro
8 oz reduced fat shredded cheese
Combine rotel, soup, chicken, green chilies, onions, chili powder in a large saucepan. Heat thoroughly. Tear the tortillas in peices and spread 1/3 in a 13x9 pan sprayed with Pam.
Top with 1/3 of the heated rotel mixture, sprinkle with 1/3 cilantro and 1/3 cheese.
Repeat layers, ending with cheese.
Bake at 350 deg for 35-45 minutes until bubbly. Let stand 10 minutes before serving.
(Optional: use 2 cans of rotel, but one of them use the mexican style with cilantro...and do not use fresh cilantro)
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