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Ingredients:

  • 4 boneless skinless chicken thighs

  • 1 can cream of celery soup

  • 1 cup milk or cream

  • 1 cup chicken stock

  • 1 cup corn

  • 1 cup shredded cheddar cheese

  • 1 packet of taco seasoning

  • 3 corn tortillas cut into 1" triangles or squares

  • 1/2 cup of onions minced

  • 2 cloves garlic minced

  • 2 tbsp butter divided

Watch the Tutorial:

Method:

  • Place the chicken thighs in a large bowl

  • Generously season and mix with taco seasoning but reserving 1 tbsp to use later

  • Mince the onion and the garlic

  • In a separate bowl add the cream of celery soup and the cup of milk and cream and 1 tbsp of the taco seasoning

  • Mix well until very smooth

  • Cut the tortillas into 1" triangles or squares and set aside

  • Heat a skillet with at least a 2" depth to medium high heat

  • Add the tbsp of butter when melted add the chicken thighs

  • Cook each side until browned. Set aside to rest. It's not necessary to completely cook the chicken you will finish cooking it in the sauce

  • Remove the excess fat from the pan and add 1 tbsp of butter

  • When melted add the garlic and onions and cook until fragrant and translucent, about 5 minutes

  • Add the chicken stock and deglaze the pan while bringing it up to a simmer

  • Chop the chicken into bite size pieces and set aside

  • Add the juices from the chicken to the skillet

  • Add the Cream of celery soup mixture to the skillet blend it all together. Keep mixture at a simmer

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Method continued:

  • Add the Corn and the 3/4 cup of the cheese

  • Preheat oven to 350F

  • Add the chopped chicken to the simmering skillet and mix well

  • Add the tortilla pieces gently cover with the sauce and chicken

  • simmer 10 minutes

  • Top the skillet with the remaining 1/4 cup of cheese (or more!) 

  • Bake in ovenfor 15-20 mins until cheese is melted and slightly golden

  • Serve over rice or as is in a bowl

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