2 pounds peeled and deveined shrimp
1 can (10.5 oz) can chicken soup
8 oz. sour cream
1 onion, chopped
1 can (10 oz) diced tomatoes and green chilies
1 can (4 oz) can green chilies
1 teaspoon cumin
12 oz. sharp Cheddar cheese, shredded
1/8 teaspoon Chef Geoffrey Michael's Caliente Seasoning
10 corn tortillas, coarsely chopped
Preheat oven to 350 degrees.
Heat all ingredients, except cheese and tortillas, in a large skillet or medium stock pot. Layer mixture, tortillas and cheese in a 3 quart casserole dish. (Reserve a little cheese for the top of casserole.)
Bake for 30 minutes or until top is bubbly.
No Nutritional Information Available
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