Ingredients:
- 9 soft corn tortillas (cut in half)
- 2 lb. boneless skinless chicken thighs, cooked and shredded
- 20 oz. (1 bowl +1 cup) McAlister's veggie chili
- 20 oz. (1 bowl + 1 cup) McAlister’s cheesy chicken tortilla soup
- 4 c. shredded cheddar jack cheese blend
- 1 c. pico de gallo or salsa
- 1 avocado, sliced
- 2 Tbs. cilantro, chopped
Directions:
- Pre-heat oven to 400°F.
- Mix veggie chili and tortilla soup together in medium mixing bowl.
- Spread 1¼ c. of soup mixture over bottom of 7x11 inch pan.
- Cover soup with 6 tortilla halves.
- Spread ⅓ of chicken over tortillas.
- Pour another 1¼ c. of remaining soup mixture evenly over chicken.
- Spread ⅓ of cheese evenly over chicken.
- Repeat steps 4 through 7 two more times.
- Loosely cover pan with aluminum foil.
- Bake for 30 minutes.
- Uncover and bake for additional 15 minutes.
- Let cool for 10 minutes.
- ShapeTop with pico de gallo, sliced avocado, and cilantro.