1 (3-pound) whole chicken
2 (10.5-ounce) cans cream of mushroom soup
1 (10.5-ounce) can cream of chicken soup
1 (4-ounce) can green chilies, drained and chopped
1/2 cup green onions, thinly sliced
1 (9-ounce) package (12) frozen corn tortillas (thawed)
2 (8-ounce) packages shredded Cheddar cheese, (1 pound)
1 (8-ounce) carton sour cream
3/4 cup ripe olives, sliced


Salt chicken, wrap in foil; bake in a 350-degree oven for 1.5 hours. Cool, remove skin and bones; cut in large pieces. Combine and heat undiluted soups, green chilies, and green onions. Layer tortillas (4 in one layer) on the bottom of a buttered baking dish; add a third of chicken; add third of soup mixture; add a third of the cheese. Repeat layers three times, ending with the soup mixture and cheese. Bake in a 350-degree oven until bubbly and cheese melts (35-40 minutes). Before serving top with sour cream and sliced olives. 

Serves 8

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