1 T. cooking oil (optional)
2 T taco seasoning
1 3/4 T. chili powder
Salt and Pepper to taste
3 (10 1/2 oz.) cans cream of mushroom soup
1 1/2 c. sour cream
3 c. cubed, cooked chicken
6-8 flour tortillas
1 c. Monterey Jack cheese, shredded
In a skillet, cook onions in oil until tender. (I actually used cooking spray and a non stick pan and it worked great.) Add seasonings, cream of mushroom soup and sour cream (I ended up using light sour cream because that's what we keep in our house); heat and stir until smooth and warm. Add chicken. Oil a 2-3 quart flat casserole dish and cover the bottom with torn-up tortillas. (Make sure you tear them up in smaller pieces, they don't soften as much as corn tortillas do in the sauce.) Spread half of the chicken mixture on tortillas; top with additional torn tortillas, then cover with remaining filling. Sprinkle with shredded cheese. Bake at 350 until hot and bubble. Serves 6-8.
This was a quick and easy family meal to make. I made it before church, stuck it in the fridge and baked it when we got home. The kids loved it - which is unusual. They normally only sing the raves for pasta. I think next time I might add an extra 1/2 -1 cup chicken.