A few months ago,
my friend Lisa from Pebbles & Piggytails posted a recipe
for Easy Chicken Tortilla Casserole on her blog.
We tried it for dinner a while back & absolutely loved it!
My pregnant mind started thinking of different variations of it that we could try since it's so simple...
Hubby even had an awesome idea that I'm going to withhold for now
since I'm sure I'll post about it later!
This dinner was another one of those weird pregnancy thoughts
that turned out to be wonderfully delicious!
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They fall madly in love.
Easy Cheesy.
25-30 corn tortillas
2 cups cooked chicken (diced or shredded)
1 pint heavy whipping cream
1 cup sour cream
1/4 cup water
1 1/2 tsp chicken base
1 can diced green chiles
3/4 cup cheddar cheese separated (1/2 cup & 1/4 cup)
2 cups monterey jack cheese
Chop tortillas into bite sized pieces. Heat water with chicken base in the microwave 30 seconds at a time until chicken base is fully melted. Mix together heavy whipping cream, sour cream, & chicken base melted in water. Add chicken, green chiles, 1/2 cup cheddar cheese, & tortillas then mix well. Pour mixture into a 9x13 casserole dish and sprinkle with monterey jack cheese & remaining 1/4 cup cheddar cheese. Bake at 350 degrees for 30-40 minutes until lightly browned.
Chop tortillas into bite sized pieces. Heat water with chicken base in the microwave 30 seconds at a time until chicken base is fully melted. Mix together heavy whipping cream, sour cream, & chicken base melted in water. Add chicken, green chiles, 1/2 cup cheddar cheese, & tortillas then mix well. Pour mixture into a 9x13 casserole dish and sprinkle with monterey jack cheese & remaining 1/4 cup cheddar cheese. Bake at 350 degrees for 30-40 minutes until lightly browned.
xoxo
