Description
This dish is even better the second day!
Ingredients
- Onion
- Green Onions
- Fresh Jalapeno Pepper
- Garlic
- Red Pepper
- White Shoepeg Corn
- Olive Oil
- Fresh Cilantro
- Cumin
- Mexican Blend Cheese
- Cooked Chicken
- Cream Of Mushroom Soup
- Chicken Broth
- Monterey Jack Cheese
- Cream Cheese
- Sour Cream
- Chilies
- Thyme
- Salt And Pepper
- Corn Tortillas
Instructions
- Saute onions, peppers, garlic and corn in olive oil
- In a mixing bowl blend cream cheese with sauteed mixture, 1 package mexican blend cheese, 1 / 4 teaspoon cumin and cilantro
- Blend in chicken / turkey and set aside
- In a saucepan, add broth to soup and heat until bubbling
- Remove from heat and stir in monterey jack cheese, sour cream, green chilies, thyme, salt, pepper and remaining cumin
- In a greased 13×9 baking pan, spread 1 / 2 cup of the cheese / soup sauce
- Layer with several corn tortillas, torn to fit the pan
- Spread approximately 1 / 3 of chicken mixture and 1 / 4 of the cheese sauce
- Repeat layering of tortillas, chicken, then cheese mixture
- Top with remaining package of mexican blend cheese
- Loosely cover pan with foil and bake in preheated oven at 350 degrees for 35 minutes
- Remove foil and bake an additional 5 minutes or until edges are lightly browned
- Let stand for 5-10 minutes before serving