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Categories:
chicken breasts Cheddar corn tortillas cream of mushroom soup Cheddar cheese soup onion milk sour cream green chilies
Viewed: 27 - Published at: 6 years agoIngredients
- 6 to 8 chicken breasts, cooked
- 1 lb. Cheddar or 1/2 Monterey Jack
- 1 doz. corn tortillas, break into little pieces
- 1 can cream of mushroom soup
- 1 can Cheddar cheese soup
- 1/2 c. onion
- 1/2 c. milk
- 1 c. sour cream
- 2 small cans green chilies
Method
- Refrigerate for 24 hours, then bake at 350° for 60 to 90 minutes.