2/3 c. chicken broth
2 cans of green chilies, drained
1/2 c. chopped onion
1/2 c. sour cream
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. freshly ground black pepper
1 can of cream of chicken soup
1 garlic clove, minced
12 corn tortillas (6-inch)
2 c. shredded cooked chicken*
2 c. finely shredded sharp Cheddar cheese
1. Preheat oven to 350 degrees.
2. Combine first nine ingredients in a medium saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Stir in cooked chicken. Remove from heat.
3. Spread a little in the bottom of a greased casserole dish. Then place four of the tortillas on top, then some more of the mixture, topped with cheese. Repeat 2 more times.
4. Bake at 350 degrees for 30 minutes or until bubbly. Let stand five minutes before serving. I topped my with some hot greed salsa. Enjoy!
*I received a pressure cooker/canner for Christmas and I finally used it to pressure cook this chicken. It was really easy and didn’t take long at all! I look forward to sharing some of my pressure cooking recipes with you in the near future!