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Categories:
chicken corn tortillas cream of chicken soup cream of mushroom soup milk chili salsa sour cream onion chilies Cheddar cheese
Viewed: 121 - Published at: 2 years agoIngredients
- 6-8 chicken breats
- 1 dz corn tortillas, cut into 1 1/2" pieces
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup chili salsa
- 1 cup sour cream
- 1 onion chopped
- 1 7 oz. can diced Ortega Chilies
- 2 cups grated cheddar cheese
Method
- Season chicken and seasoning salt, pepper, and garlic salt in a covered dish at 400 for 45 minutes. Cool. Pull chicken off bones and shred. Save some juice from the chicken.
- Mix soups, milk, salsa, onion, sour cream and chilies together. Add 1 T of juice.
- in 9x13 dish, mix all ingredients together with cheese.
- Cover with plastic wrap and refrigerate for 24 hours.
- Cover with foil, cook at 350 1 hour
