Southwest Chicken

Submitted by akanails76

"My husbands' recipe--he picked this up while living in New Mexico years ago. We have tried it numerous ways, swapping the tortillas for different flavors of Doritos. I serve this with beans and a salad."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 2 chicken breasts
• 1 (12 ounce) package soft tortillas
• 1 (3 7/8 ounce) can black olives
• 8 ounces sour cream
• 2 cups shredded Velveeta cheese
• 1 (4 ounce) can green chilies, chopped
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (6 ounce) can white shoepeg corn
• 1⁄4 onion, chopped
• 1 tablespoon Tony Chachere's Seasoning

directions

1. Cut chicken into bite sized chunks, sauté onion spice and chicken for 5 minutes.
2. Add corn and soup and heat through till smooth and bubbly, remove from heat and set aside.
3. Line a 9x13 pan with tortillas, usually takes two.
4. Cover with one cup of sauce and sprinkle with 1/4 of cheese.
5. Repeat this step to make three layers.
6. Top the last layer of tortillas with remaining cheese.
7. Bake at 325 degrees for 10-15 minutes, letting cheese melt.
8. Let stand for 5 minutes.
9. Garnish with black olives and sour cream.

Reviews

[deborah03]

I made this for PAC 2012. For the chicken, I used some already cooked mesquite flavored chicken breasts that I had in the freezer that I bought from Sam's Club and for the tortillas, I used corn tortillas. I followed the rest of the recipe as is. I liked this a lot because I am so in to casseroles and 1 pot/pan meals. I live in Texas and love food that is spicy. This is a definite keeper! Next time, I think I will also add some diced tomatoes and green chiles. Thank you, akanails!