2 (10 oz.) cans cream of chicken soup
1 (4 oz.) can green chili
1 onion, chopped
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
1 (8 oz.) container sour cream
1 (13 oz.) bag tortilla chips
Cut cooked chicken into cubes. Combine chicken and all ingredients together, except the chips. Preheat oven to 350°. Crumble the bag of chips. Stir about 3/4 of the chips into the chicken mixture. Spread mixture into a greased baking dish, then top with remaining chips. Bake for 40 minutes.
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