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Pear Chipotle Chicken
Ingredients
2 boneless, skinless chicken breasts
1 bag (16 oz.) frozen mixed vegetables (broccoli, cauliflower and carrot mixture suggested)
1 can (10-3/4 oz.) cream of chicken soup
3 tbsp. dehydrated minced onion
water
2/3 soup can milk
1/3 soup can Pear Chipotle Grill Sauce
16 slices of Colby Jack cheese (or an equivalent amount grated)
2-3 jumbo sized flour tortillas
Directions
Microwave chicken breasts for 5 minutes, turn and microwave for another 3 minutes. Cut or tear cooked chicken into bite sized pieces.
In a small bowl soak the dehydrated minced onion until it plumps up. Drain. In another bowl mix the cream of chicken soup, 2/3 of a soup can of milk and 1/3 of a soup can of the Pear Chipotle grill sauce. Add the re-hydrated minced onion to this mixture.
In a large casserole dish place as many flour tortillas as required to cover the bottom and sides. Pour and evenly spread the frozen vegetable mixture on top of the tortillas. Top with the chicken pieces. Pour the chicken soup mixture over the top of the chicken and vegetables. Slice or grate enough cheese to cover the top of the chicken and vegetables (about 8 slices if sliced). Cover everything with another tortilla, tucking in any part of the tortilla at the edge of the dish that is too large. Top with 8 more cheese slices or enough grated cheese to cover. Drizzle more Pear Chipotle grill sauce evenly over the cheese.
Bake uncovered at 375 degrees for 30-40 minutes, or until the vegetables are hot and the cheese is melted. Serves 4 to 8 depending on portion size.
This recipe was created in my own kitchen, a Shoebox Recipes Original Recipe!
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