Ingredients
Scale
- 4 chicken breasts, boneless and skinless, diced
- 1 can cream of chicken, or make your own
- 1 can cream of mushroom, or make your own
- 1 cup water
- 6 slices American cheese
- 6 flour tortillas
- 2 peeled carrots, diced
- 2 large white onions, diced
- 2 cup fresh green beans, snapped in half and ends trimmed
- 6 clove of garlic, peeled and crushed
- ¼ tsp salt
- ¼ tsp seasoning salt
- 2 tbsp cooking oil
Instructions
- In large skillet or sauce pan, place the oil, chicken, onions and carrots and cook on medium-high heat until chicken is not longer pink and veggies are tender.
- Add garlic and cook for one minute.
- Then, add water, soups, cheese, green beans and seasonings.
- Cook for five minutes to incorporate all flavors.
- Layer a large iron skillet (or you can use a large saucepan) just like the way you would layer a lasagna following this pattern: one cup chicken and veggie mixture, one tortilla and repeat until all tortillas are used.
- Cook on medium-high heat for ten minutes, covered.
- Optional: you can also bake this recipe on 375°F for 20 minutes in a glass baking dish or iron skillet. We like to avoid heating up the oven, so we choose to make it on the stovetop!
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0