Ingredients:
2 tablespoons olive oil
1 (11 ounce) cans cream of chicken soup, verde soup such as campbell’s brand
1 (8 ounce) packages cream cheese, softened
1 (4 ounce) cans green chilies, drained
1 teaspoon lemon juice
1/2 cup white onions, diced
3 garlic cloves, crushed
1 teaspoon chili seasoning mix, such as old el paso
1/2 teaspoon salt
2 cups shredded colby cheese
3 cups shredded cooked chicken breasts or 3 cups cooked turkey breast
12 corn tortillas, halved
Directions:
Preheat oven to 350 F.
In a skillet saute your onion,garlic,green chilies in olive oil until softened. Add your seasonings. Cook 1 minute on low/medium.
Stir in cream cheese, lemon juice, spices and soup.
Stir in your shredded chicken or turkey, heat through, turn off heat; set aside.
Grease a 9×13-inch casserole. Layer in corn tortilla halves,spread chicken cream cheese mixture evenly,and sprinkle cheese over top. Repeat until layers are finished, or you run out of room.
Bake at 350 F for 30 minutes.
Servings: 8-10
Time preparation: 20 min.
Time total: 50 min.