I was in a jam a few weeks ago. I had no idea what to make
for dinner. I knew I didn’t have any desire to leave my warm house and head out
for dinner nor did I want fast fun! That sounded terrible. I decided that I would
make this quick and easy recipe because I had everything on hand!
It turned out great! I threw it together and stuck it in the
oven in a matter or no time. If you don’t have chicken ready to cook you can
always use canned chicken. If you are like me you always have chicken in the
freezer cut into chunks waiting to be cooked, and I always have corn tortillas
in the freezer too. I buy the pick pack then freeze the rest. They never go to
waste that way.
Rotel, cheese, and cream of whatever soup is always ready in
our house too. Once again pantry staples. This recipe is great! It’s also
something you can make ahead of time maybe on Sunday to free up time during the
work week, it also makes a great freezer meal. I think you could change it up a
bit too, you can change the heat by changing the Rotel from mild to hot,
chicken to beef, or even adding in some veggies like corn to the mix.
This recipe is really great, quick and easy! I think adding
a bit of heat to it is key for great flavor!
Ingredients:
- 2-10 3/4oz cans of cream of chicken
- ¼ tsp. garlic powder
- ¼ tsp. cumin
- ¼ tsp. chili powder
- 3- tbsp. butter
- 1 tbsp. dry onion flakes (you could use fresh onion)
- 1 tbsp. vegetable oil
- 10oz can of dice tomatoes and green chilies
- 12-6in corn tortillas
- 3 cups of raw diced chicken
- 2 cups shredded Mexican cheese blend
- Preheat oven to 350 degrees
- In a frying pan add butter and oil and heat until butter is melted. Next add chicken to the oil and coat chicken well
- Next to the pan add chili powder, cumin, garlic powder, dried onion flakes
- Pan fry chicken until it’s cooked through then turn off burner
- Once the chicken is cooked if necessary cut into smaller bite sizes pieces
- To the pan of chicken (do not remove drippings from the pan) add canned soup and tomatoes and mix them up all together, then set aside.
- Chop up the tortillas into bite sized pieces.
- To a 9X13 pan add a small amount of the chicken and soup mix just enough to lightly coat the bottom of the pan maybe ¼ cup.
- Add 1/3 of the tortillas
- Add ½ chicken/soup mix
- Light layer of cheese
- 1/3 of the tortillas
- Second ½ of soup mix
- Light layer cheese
- Last 1/3 of the tortillas
- Generous layer of remaining cheese
- Cover and bake for 40 minutes
- If it’s too runny allow to set for 5 minutes to thicken
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