A hearty, wholesome casserole for a cold Colorado night!
Author: Teri Vaughn
Recipe type: Main Dish
Serves: 6
Ingredients
2 free range chicken breast, cooked and shredded
½ cup onions, chopped
1 cup fresh or frozen corn
1 cup sweet red bell pepper, chopped
2 cloves garlic, minced
½ cup sour cream
1 -10½ oz can cream of chicken soup
1 - 10 oz can tomatoes and green chiles
1 - 4 oz can and green chiles
½ cup black olives
2 tbsp cilantro, coarsely chopped
½ jalapeno, chopped
salt and pepper to taste
½ tsp smoked paprika
½ tsp cumin
1 package Mi Rancho corn tortilla taco sliders, ripped into fourths.
spritz of butter cooking spray
Instructions
Pre-heat oven to 350 degrees.
In a medium saucepan, melt ghee/butter and add onions, corn and bell peppers. Cook until onion is transparent.
Add garlic and cook 1 minute more.
In a large bowl, add cooked shredded chicken, sour cream, cream of chicken soup, tomatoes and green chiles, green chiles, black olives, cilantro, jalapeno, salt and pepper, cumin and paprika.
Grease an 8 x 8 casserole with butter and spread ⅓ of the corn tortillas on the bottom.
Add ½ of the chicken mixture, and ½ of the cheese. Repeat the process.
Put the last ⅓ of tortilla chips on top of the chicken and cheese.
Spritz tortillas with butter spray.
Bake at 350 degrees for 20-30 minutes or until cheese is golden brown.
Enjoy!
Notes
Can add 1 can of black beans or pinto beans to the casserole if you want to feed even more cowboys!