Serves: 10
Total Calories: 714
In a 9 x 13-inch greased baking dish, layer 1/3 of the torn tortillas, followed with a layer of 1 cup chicken. Mix together 1 1/2 cups sour cream, chicken soup, broth, chilies, and onion. Layer 1/3 of this mixture over chicken. Continue layering ingredients. Add a final layer of Cheddar cheese topped with tomato slices. Place a spoonful of the remaining sour cream on each tomato slice sprinkle with green onions. (The dinner may be assembled to this point, covered with plastic, and refrigerated several hours if so, add 20 minutes to cooking time.) Bake, uncovered, in a preheated 350° F oven for 40 to 50 minutes or until hot and bubbly!
This El Paso Tortilla Dinner recipe is from the Budget Cookbook. Download this Cookbook today.
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