1 can Ro*Tel tomatoes and green chilies; juice drained and reserved
1 can cream of chicken soup
1 can cream of celery soup
1 cup chicken stock
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp garlic salt
1 tsp chili powder
1/8 tsp cayenne pepper
1/2 cup heavy cream
4 cups cooked chicken, coarsely chopped
12 ounces Monterey Jack cheese, shredded
16 cornmeal tortillas, dipped in hot chicken broth to soften
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Let's Make It
Saute onion in butter until tender. Add pimentos, green chilies, mushrooms, and tomatoes, cook about 3 minutes and remove from heat. Combine soups, stock, seasonings and cream. Simmer about 15 minutes and remove from heat.
Arrange tortillas in bottom of a 3 quart buttered baking dish. Top with 1/2 of chicken and 1/3 of sauce. Repeat layers beginning with tortillas and ending with cheese.
Bake in 350 degrees F oven for 30 minutes or until bubbly.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.