Chicken tagine with sour cream


•Half a cup of sour cream
• 1 can of heavy cream of chicken soup
• 1 can chopped green pepper
•2 teaspoons onion powder
•1 teaspoon garlic powder
•salt and pepper to taste
•4 cups shredded chicken
•2 cups shredded mexican cheese
•12 corn tortillas


The first step:
Shredded 4 cups of chicken, skinless only
Preheat oven to 350*
The second step:
Using a 9 x 9 baking tray, spray lightly with cooking oil
Put 6 corn tortillas as a bottom layer
Third step:
In a mixing bowl, combine the condensed cream of chicken soup, sour cream, green pepper, milk, onion powder, salt, pepper and garlic powder. mix well
Place a layer of shredded chicken on top of the tortilla
The fourth step:
Pour and spread half of the soup mixture over the chicken
Sprinkle half of the grated cheese with the Mexican mixture over the soup mixture
Fifth step:
Place the remaining 6 corn tortillas on top of the cheese,
Spread the rest of the shredded chicken over the tortilla
Sixth step:
Spread the rest of the soup mixture over the chicken
Sprinkle a cup of grated Mexican-style cheese over the soup mixture
Seventh step:
Bake for 40 minutes or until the cheese topping is hot and bubbling, and slightly golden brown.
Take it out of the oven and leave it for 20 minutes
Eighth step:
Garnish with fresh chopped green onions, if desired
Served with fried beans and mexican rice