Ingredients:
1 lb. boneless chicken breasts
1 medium onion, chopped fine
1 can Rotel tomatoes & green chiles
1 can cream of chicken soup
10 corn tortillas
2 cups shredded Monterey jack/sharp cheddar cheese combination
Directions:
Preheat oven to 350.
Boil chicken for 15 minutes. Drain and cut in bite size pieces. While chicken is cooking, saute onion in extra virgin olive oil.
Combine chicken, onion, Rotel and cream of chicken soup and mix thoroughly. Spread 1/3 of the mixture on the bottom of a 13×9 casserole dish. Top with 1/3 of the cheese. Top with 5 corn tortillas. Repeat. Final layer should be the chicken combination and cheese.
Cover with foil and cook for 25 minutes. Remove foil and cook for another 5 minutes or until cheese is nice and bubbly.
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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