Green Chili Chicken Casserole
1 bag (10 or 11 oz) tortilla chips OR 14 corn tortillas
1 jar All Natural Texas Two-Step Tomatillo and Green Chili Stew Mix
1 bag (12 oz) frozen HEB Fully Cooked Chicken Breast or Thigh Fajitas
8 ounces (2 cups) shredded cheddar, Colby Jack or Mexican blend Cheese
* Garnish (optional): 1 cup each sour cream and fresh Pico de Gallo, mild o
Heat oven to 400°F. Spray a 9 x 13-inch baking dish with non-stick spray. If using to
rtillas, tear into bite-size pieces.
Combine chicken, stew and chips (or tortillas) in a large bowl. Transfer mixture to prepar
ed baking dish. Top with shredded cheese.
Cover with foil and bake 30 minutes or until casserole is hot and bubbly. Remove from oven
. Let stand 5 minutes.
Spoon sour cream and pico de gallo over casserole, if desired. Serve hot.
No Nutritional Information Available