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Categories:Viewed: 9 - Published at: 9 years ago
Ingredients
- 2 (10 3/4 oz. each) cans condensed cream of chicken soup with 1/3 less salt (undiluted)
- 1 (4 oz.) can diced mild green chilies, drained
- 1 pkg. (1 doz.) refrigerated corn tortillas
- 3 cans (5 oz. each) chunk chicken, drained
- 2 pkg. (4 oz. each) shredded Cheddar cheese (2 c.)
- 1 (4 oz.) jar pimientos, drained and diced
- 1 small head iceberg lettuce, shredded
Method
- In
- medium
- size
- bowl,
- combine
- soup, water and green chilies.
- In 2 quart microwavable casserole, layer ingredients in this
- order.
- Place
- tortillas in bottom, overlapping to fit. Add
- can
- chunk chicken,
- 1/4 of the cheese and some diced pimiento.
- Top
- with
- 1/3
- of
- the soup mixture.
- Repeat layering 2
- more times, but after the last layer, top with the remaining cheese and pimientos.
- Cover casserole with plastic wrap.
- Vent and
- microwave
- on Medium for 10 minutes or until bubbly.
- Cut into wedges and serve with lettuce.
- Serves 6.
