|1 (4.5-ounce) can||Green chiles|
|1 (8-ounce) bottle||Taco sauce, green|
Baking & Spices
|8 oz||Monterey jack cheese with peppers|
Oils & Vinegars
|1||Vegetable cooking spray|
Bread & Baked Goods
|8 inch||Flour tortillas|
|1 (8-ounce) container||Sour cream|
Also on these boards
Grilled chicken with lemon basil pasta from the Pioneer Woman. Nothing else needs said here. Sounds fabulous!
Made these with shredded chicken from a store bought rotisserie chicken. Worked well. I had used half the chicken in the lemony orzo recipe also pinned here. Cooked up 2 extra ears of corn on an earlier night to cut off the cob and save for this recipe. Easy to put together on a busy week night. Chicken and Summer Vegetable Tostadas | MyRecipes.com
Green Chile-Chicken Casserole | MyRecipes.com from Cooking Light Magazine: We tried this tonight. We loved it! We used flour tortillas, added corn, and used two small cans of diced green chilis. It was soupy when it came out of the oven, but after 20 minutes the tortillas soaked it up. Yum!