3 recipes you should try, if you like chicken and tortillas that is

Over the pass few weeks, I've neglected blogging about my Domestic Diva adventures. I've cooked, but with a memory as fantastic as mine...hahah...I can't even remember what I've made.

We did have a delicious moist roast, some spicy fajitas, and a few other things...haha can't remember.

Here's 3 recipes of some of the yummy meals that we have had in addition to those others. They are all pretty similar as far as ingredients go, but just enough different too.

Chicken Tortilla Casserole (from my s.i.l. Natalie)

Ingredients:
4 chicken breasts; cooked and diced
1 small can green chilies
1 stick butter
2 cans cream of chicken soup
1 pt. sour cream
1/4 c. chopped green onions
corn tortillas
1 1/2 c. grated cheese

Instructions:
Combine butter, soup, onions, green chilies, and sour cream. Heat and then add the chicken pieces. Butter 9x13 dish. Place a small amount of mixture to coat bottom of dish. Now layer corn tortillas, mixture, corn tortillas, mixture, corn tortillas, and mixture. Top with 1 1/2 c cheese. Bake at 350 for 35 minutes.


Sour Cream Enchilada's

Ingredients:
12 Flour Tortillas
3 chicken breasts cubed
1 can green chilies
1 pt. sour cream
2 cans cream of chicken soup
10 oz. salsa
4 cups shredded cheese

Instructions:
Mix sour cream, soup and salsa. Put thin layer on the bottom of pan and set aside a small amount to pour over tops of tortillas. Mix chicken, cheese and sour cream mixture and put in tortillas. Lay tortillas in pan and cover with remaining sauce an cheese. Bake at 350 for about 25-30 minutes.


Tortilla Soup
2 cans (14 1/2 oz. each) chicken broth
1 c. diced onion
2 cloves garlic, minced
1 t plus 1 T chopped fresh cilantro or parsley
3/4 t. dried cumin
1/2 t. salt
1/8 t. pepper
8 oz. chicken tenders, diced small
2 corn tortillas
12 oz. plum tomatoes, peeled, seeded, and diced; or 1 can (14 1/2oz) whole tomatoes, drained, seeded, and diced
1 T diced canned mild chilies
2-3 limes, juiced
2 T chopped green onion
2 oz. shredded cheddar or monterey jack cheese
1/4 avocado, seeded, peeled, and cubed
4 slices lime for garnish

Instructions:
1. In medium saucepan bring chicken broth to boil. Add onion, garlic, 1 t. cilantro, cumin, salt, and pepper. Simmer over medium heat 5 minutes.
2. Preheat oven to 400.
3. Add chicken to simmering soup. Stir, cover, and remove from heat. Let stand 10 minutes.
4. Meanwhile, cut tortillas in half. Cut crosswise into 1/4 inch wide strips. Place strips on baking sheet. Bake in oven until crisp, 5 to 8 minutes.
5. Stir tomatoes and chilies into chicken mixture. Place over low heat just to heat through. Add lime juice to taste. Remove from heat.
6. Ladle soup into 4 bowls. Top each with green onion, shredded cheese, cubes of avocado, and 1 T chopped cilantro. Scatter tortilla strips over top. Garnish with lime slices.