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When you’re looking for that warm, creamy entrée for those cold winter nights, this recipe is great.  I made it easier by layering the tortillas instead of rolling them.  Double the recipe and freeze a pan for later!


1 lb boneless, skinless chicken breasts
1 medium onion, chopped
1 TBS olive or coconut oil
9 corn tortillas
2 cups grated cheese (Mexican blend or other)
¼ cup butter
¼ cup flour
15 oz chicken broth
1 cup sour cream
4 oz can diced green chilies
1 TBS Mrs. Dash Extra Spicy Seasoning Blend
Salt and pepper to taste


Preheat oven to 400 degrees. 

In frying pan, saute the chicken with the oil over medium-high heat until done.  Remove from heat and shred or cut into small pieces.  Add a bit more oil to the pan and cook the onions a couple of minutes until soft.  Set onions and chicken aside.

In a medium sauce pan, melt the butter and then stir in the flour to make a roux (trust me, this isn’t hard)!  Stir and cook until bubbly and thickened.  Gradually whisk in chicken broth and bring to a boil, stirring frequently.  This mixture will be slightly thick.  Remove from heat and add the sour cream, chilis and spices.

Spray a baking dish with non-stick spray.  Place about 3 tortillas on the bottom of the dish.  Tear into pieces if necessary to fit the pan.  Add a layer of cooked chicken and 1/3 of the cheese.  Repeat this layering two more times with the remaining chicken and cheese. 

Pour the chicken broth mixture over the layers and cover with foil.  Bake about 20-30 minutes until heated through and bubbly. 

Serve with a side salad and enjoy!