September 23, 2012 by Emily Pergament
Mmmm this dish is really hearty. The jalapenos and green onions add an awesome kick. When we took it out of the oven, it smelled amazing. It’s delightfully creamy without using cream cheese, which Rob was happy about, as he’s suffering from cream cheese overload as of late. We agree that we could eat this as part of a meal with a fork too, thought it’s too rich to have as a main dish. I imagine we will be taking leftovers to work for lunch this week.
The finished product.
This was the most labor intensive dish since it involved pre-cooking the chicken and then cooking it again in the oven. Plus, there was a lot of mixing involved to make sure I coated everything equally.
Mmm cheesy chicken-y jalapeno-y.
By Becky, recipe given by a friend many years ago
2 lbs. cooked chicken, cut into 1 inch cubes
1 cup sour cream
1 ½ 10-ounce cans of cream of chicken soup
3 green onions, chopped
2 oz. jalapeno peppers, chopped
7 flour tortillas, broken into pieces
3 cups Colby cheese, grated
1 can diced green chilies
Set aside 1 cup of cheese.
Mix all other ingredients together.
Put into baking dish (9 x 13), and put rest of the grated cheese on top.
Bake at 350 degrees for 20 minutes until lightly browned.
If you use extra ingredients, you can use 2 cans of soup. Green onions vary depending on how much you like them.
The tortillas are based on the small 5 – 6 inch size. If you use the larger ones, use only 3 or 4.
Serve with taco chips or crackers.