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A dear friend, Pat, shared this recipe with the members of our supper club. She got it when she lived in Texas and seeing several version on CES proves that it's a favorite of many chefs. I'm not a big fan of canned soup recipes, but this is an exception. My recipe is different than those I've seen and I think the extra ingredients makes this a "stand-out" recipe and I hope you agree.
Ingredients
- 3 lb chicken, stewed, skinned, boned and cut into bite-size pieces or 2-3 cups of cooked chicken in pieces
- 1 large onion, chopped
- 15 pimento olives, sliced
- 3 slices of roasted peppers, jar brand is fine, sliced in thin strips
- 1 (8oz) package of shredded cheddar cheese
- 1 (10 3/4 oz) can mushroom soup
- 1 can of chicken gravy
- 1/4 cup milk
- 1 (10 oz) can diced tomatoes with green chilies
- chili powder
- garlic salt
- 10 (6 inch) corn tortillas
- hot chicken stock/broth
Directions
- Pre-heat oven 350 degrees
- In a large bowl, combine cooked chicken, onion, pimento olives & diced tomatoes with green chilies
- Heat stock/broth until hot and put in a shallow round bowl
- Dip tortillas in hot stock/broth until soften
- In another bowl, mix cream of mushroom soup, milk & chicken gravy
- In a 3 quart greased casserole, place a softened tortilla, top with chicken mixture, then spoon on soup mixture, then a strip or two of roasted pepper, season with garlic powder and chili powder and finally top with cheddar cheese
- Keep layering the same way ending with a tortilla topped with cream sauce and cheese
- Bake for 30-45 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 8 servings | |
| Calories 504 | |
| Calories from Fat 272 | 54% |
| Total Fat 30.46g | 38% |
| Saturated Fat 11.91g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 771mg | 32% |
| Potassium 508mg | 15% |
| Total Carbs 25.05g | 7% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.42g | 2% |
| Protein 32.64g | 52% |
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