This Tex-Mex creation uses corn tortillas as you’d use lasagna noodles and creates layers with cheese and creamy, spicy chicken. You just need 10 minutes to prep and 50 in the oven for this delightful bake.
Use any kind of chicken meat, from breast to thighs, or leftover rotisserie chicken. Serve with a cactus salad if you can find nopales (use cubed jicama if you can’t) to bring some crunch and tanginess to your creamy
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup chicken broth
- 2 cloves garlic2 wedges of onion
- 4 cups seasoned stuffing mix
- 1 cube butter (1/2 cup)
- 1 can Cream of Chicken soup
- 1 pint sour cream
- 8 oz frozen broccoli cuts. thawed
Directions
Place chicken breasts, broth, garlic and onion in a skillet and bring just to a boil over medium high heat, turn heat down to medium, cover and simmer until pink is gone – about 15-20 min. Remove the chicken and shred with a fork and set aside. Reserve the broth. Melt the butter and pour over stuffing mix in a bowl and whisk with a fork to blend. Spread half of the stuffing/butter mixture in a large casserole dish or glass 9 x 13” pan. Blend the soup, sour cream and reserved broth together with a wire whisk. Place shredded chicken over the layer of stuffing mix. If using broccoli, spread this over the chicken. Pour the soup mixture over the chicken, then top with the remaining stuffing mixture. Bake for 30 min at 350°.