Serves: 7
Total Calories: 238
Mix cream of mushroom soup, sour cream and green chilies (do not drain chilies) until blended.
Using about 1/4 of the sour cream, spread a layer on the bottom of the Dutch oven, cover with one layer of tortillas cutting if necessary to cover the entire bottom.
Layer half of the chicken over this then 1/3 of the cheese. Using about 1/4 of the same sauce, drop spoonfuls over the top of cheese and spread.
Repeat with tortillas, rest of the chicken and 1/3 of the cheese and 1/4 of the sauce.
Top with one more layer of tortillas then pour the rest of the sauce and cover with remaining cheese.
Using the Dutch oven dome cover at low heat for 15 to 20 minutes. Check often.
This Green Chili and Chicken Bake recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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