2 ½ to 3 Lbs of Boneless Skinless
2 Medium onions
1 - Can Cream of Mushroom Soup
1 – Can Cream of Chicken Soup
1- 14 ½ oz. Can of Stewed Tomatoes
1 – 14 ½ oz. Can of Diced Tomatoes with
2- Tablespoons of Onion Powder
2 – Tablespoons of Garlic Powder
1 ½ Tablespoons of Chili Powder
½ Teaspoon of Paprika
¾ Cup of Chicken Broth
2 Tablespoons of Parsley Flakes
1 ½ Packages of Yellow Corn Tortillas
2 Lbs of Shredded Mexican Blend Cheeses
1 – 2.25 oz. Can of Sliced Black Olives
1- Small bunch of Green Onions
One large deep baking dish
Cut chicken breast in to small bite
size pieces. Season chicken with salt, pepper, and Mrs. Dash
Extra Spicy seasoning salt. In a large skillet with 2
tablespoons of oil cook chicken until done. Remove from
skillet and drain on paper towel. In the same skillet cook
2-medium chopped onions until done. Remove onions and set
In a small bowl add the Stewed Tomatoes
and Diced tomatoes. Using your hand crush tomatoes and set
In a large bowl add all of the
Cream of Mushroom Soup
Cream of Chicken Soup
Now add the tomatoes and mix well and
set a side.
Cut Yellow Corn Tortillas in to 4 –
In the baking dish cover the bottom of
the dish lightly with the tomato mixture.
Take half of the tortillas and cover
the bottom of the baking dish over the mixture.
Take half the chicken and place over
Take half the onions and place over the
chicken spreading them evenly.
Pour half of the tomatoes mixture over
the onions and chicken.
Top the layer off with half the cheese.
Now start the process over and make
Press the last layer of cheese down
with your hand lightly for baking. Drain the sliced black
olives and place on top of the cheese.
Cover the dish with aluminum foil which
has been sprayed with Pam Cooking Spray.
Bake at 350 Degrees for 45 to 60
minutes. Remove foil the last ten minutes of cooking.
Let stand for ten minutes before
- Chopped Green Onions
- Sour Cream
- Pico de Gallo