Recipe courtesy of Jo Davison
Serves 8 to 10
Canola or Peanut Oil to fry
18 White Corn Tortillas
1 can of Cream of Mushroom Soup
1 brick of cream cheese
3 cups of cooked chicken (rotisserie chicken works great)
1 cup of roasted green chili, seeded and chopped
Salt and Pepper
4 cups of sharp cheddar cheese, shredded
Heat oven to 350.
Heat a saucepan with the oil, enough to fry the tortillas. Cook each tortilla for about 5 seconds on each side, just enough to soften and brown a bit. Lay the cooked tortillas on paper towels to absorb some of the oil. In a medium bowl add the soup and cream cheese and mix on low to cream the mixture together. To assemble the dish, you will do so in 3 layers. 1st layer, lay down 6 tortillas at the bottom of a casserole dish, add a third of the cream cheese mixture, a third of the cooked chicken, season with salt and pepper and a third of the cheese. On the next layer repeat the process but add the chili above the chicken and season the chili with the garlic powder. Finish up the last layer, cover with foil and bake for 25 minutes. Remove the foil and bake for and additional 7 - 10 minutes.