Savvy Saver Recipe ~ Natalie's Mexican Chicken Dish

I didn't get the following recipe from Natalie...I got it from Kim over at Reid All About It. She features lots of yummy, frugal recipes. Enjoy!

Natalie's Mexican Chicken Dish

4 cups of cubed cooked chicken
1 can cream of chicken
1 can diced green chilis
16oz. sour cream
pepper jack cheese (shredded)
corn tortillas (or substitute flour)
1 tsp paprika
2 tsp garlic salt
chili powder to taste

In sauce pan, mix cooked chicken, soup, green chilis, spices and 8 oz. of sour cream. Mix well and heat until warm.

Place torn up tortillas in an 8 1/2 X 11 pan coated with cooking spray. Layer chicken mix and cheese. Repeat layers.

Top with sour cream and sprinkle with chili powder.

Bake at 375 for 35-40 minutes.



My notes: This is alot like the traditional Green Chili Chicken Casserole but the pepperjack cheese and paprika jazz things up a bit.

Also, I cook all my chicken ahead of time and freeze. When I get it home from the store, I place it in a large pot, cover with water, put a lid on and bring it to a boil. Then turn heat down to simmer and cook for about 10 minutes. Remove pot from burner but let chicken cool in the liquid. This will help it stay tender and juicy. When cool, chop up and place in freezer bags 1 1/2 - 2 cups each. Either take out in the morning to defrost or use microwave on the defrost setting. This will greatly decrease the time from kitchen to table.

Kim suggests cooking your chicken in the crock pot. Just cover with water and cook on low all day.