Chicken Chili Ole


  • 1 cup onion, chopped
  • 2 tablespoons margarine
  • 3 cups cooked, diced chicken
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 2 (4 ounce) cans diced chiles
  • 2 tablespoons green hot pepper sauce
  • 1 (9 ounce) package corn tortillas
  • 1 cup chicken broth
  • 16 ounces Chihuahua cheese, shredded, or Monterey Jack
  • Fresh parsley for garnish


  1. Heat oven to 350 degrees F. Grease a 2-quart casserole.
  2. In large skillet heat the margarine and sauté onion until tender. Add chicken, cream of mushroom and cream of chicken soups, chiles and green hot pepper sauce.
  3. Dip one-third of the tortillas into the chicken soup and cover the bottom of the prepared dish. Spread one-third of the chicken mixture over the tortillas and top with one-third of the cheese. Repeat, making three layers in all, ending with cheese.
  4. Bake for about 45 minutes.
  5. Garnish with fresh parsley.

Serves 4 to 6.

Posted by Annette at Recipe Goldmine 9/19/2001 5:24 pm.