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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
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In a greased 13x9-in. baking dish, layer half the tortilla strips, half the chicken and half the chilies. In a large bowl, combine the soups and sour cream; spread half over the chicken. Top with half the cheese. Repeat layers. Bake, uncovered, at 350° for 45 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving.