Green Chile Chicken Bake

This recipe is one of the reasons that I started this blog in the first place. It doesn’t look particularly fancy or even overly delicious, but boy, does it taste good! Not only that, but it is extremely easy to make, and pretty fast too. Many of my friends and family had asked me for this recipe, so I figured why not put it in one place where anybody can use it? So here we are, a whole blog (a whole new blog now), and a couple recipes later, the recipe that gave me the idea to start a blog in the first place! This recipe is perfect for those busy days when you just need to throw something together real fast with things you probably already have on hand. The whole thing from start to finish takes about 30 minutes, and you can use some left over chicken from earlier in the week, a can of chicken breast from your cupboard, or even stop by the store on your way home and grab a rotisserie chicken and use that! Whatever is convenient for you, is convenient for this recipe, and your family will be glad you made it!

Ingredients:

• 1 chicken breast or 1 12.5-oz can of chicken breast
• 1 10.5-oz can cream of chicken soup
• 1 4-oz can green chiles
• 8 taco sized flour tortillas
• 2 cups shredded cheddar & monterey jack cheese
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp chili powder
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cumin
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

*makes 3 servings, but recipe can be doubled and placed in a larger pan*

Directions:

1. Preheat oven to 375℉.

2. Shred chicken in a medium bowl.

3. Mix soup and green chiles into the shredded chicken.

4. Add all of the seasonings to the chicken mixture and mix well.

5. Spray a light coating of cooking spray into a small rectangular baking dish.

6. Fold in half all of the tortillas and then rip them along the crease.

7. Lay two halves in the dish long ways and then lay two more halves on the short ends of the dish, so that the entire bottom of the dish is covered with tortillas.

8. Spoon some of the chicken mixture onto the tortillas and spread it around evenly.

9. Sprinkle on some of the cheese.

10. Lay down another layer of tortillas like the ones on the bottom. Repeat spreading on the chicken mixture, sprinkling with cheese, and layering the tortillas until all of the chicken mixture is gone, about 3 times.

11. When all of the chicken mixture is gone, lay down one more layer of tortillas and sprinkle on the rest of the cheese.

12. Bake for 25 minutes until the cheese on top is crispy.

13. Cool for 5 minutes before serving. This can be served with beans and rice, chips and salsa, or with any other sides you prefer. Or even by itself!