1 can tomatoes and green chilies (chipotle recommended)
1 1/2 cups chicken broth or 1 can
1 can cream of chicken soup
1 small can yellow corn or 3 ears cooked and shucked
1 jar Kraft Cheez Whiz - Chili Con Queso flavor
1 Tbsp cumin
1 tsp cayenne pepper
1 bag white or wheat tortillas
12 slices Kraft Velveeta Cheese
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Let's Make It
Start with cooking rice. Cook chicken or use leftovers. Preheat oven to 350°F.
For Sauce Mixture - Saute chopped onion in large skillet and then add diced tomatoes & chilies, chicken broth and soup, cooked chicken pieces, rice, corn and Kraft Cheez Whiz Chili Con Queso. Shake cumin and cayenne in, and then stir until well blended over medium heat.
Tear tortillas into small pieces (the size of your palm) and layer over bottom of greased 9 x 13 baking pan. Pour half the Sauce Mixture over the tortilla layer, then another layer of tortillas with Sauce Mixture again. Slice Kraft Velveeta Cheese and layer on top (does not need to touch or overlap).
Place in middle of oven uncovered for 30 minutes or until bubbly.