Ingredients:
1 (1 lb) rotisserie roasting chickens
3/4 cup medium yellow onions, chopped ( about half medium onion)
1 (16 ounce) cans refried beans
1 (8 ounce) cans Rotel tomatoes & chilies
1 (10 3/4 ounce) cans Campbell southwest-style pepper jack soup
3/4 cup sour cream
3/4 cup shredded taco blend cheese
3 large flour tortillas
1 (1 1/4 ounce) packages taco seasoning
Directions:
Pull apart chicken into bits and/or tiny strips into a large bowl.
Over medium heat saute onions to desired texture.
Mix together chicken, taco seasoning, refried beans and Rotel tomatoes (with juices) and onions.
Mix together Southwest style condensed soup & sour cream in medium bowl.
In a medium casserole dish spread half the sour cream mixture on the bottom.
Then tear 1 tortilla into pieces on top of sour cream mixture.
Add 1/2 chicken mixture on top of that & then a layer of cheese.
Repeat layers and sprinkle cheese on top.(For an extra crunchy top, add an extra layer of torn tortilla between 2 cheese layers).
Bake at 350 F for 20 minutes or until heated through.
Both the chicken mixture & sour cream mixture can be mixed ahead of time & stored in the fridge.
Servings: 4-6
Time preparation: 20 min.
Time total: 40 min.