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chicken breasts corn tortillas cream of chicken soup cream of mushroom soup milk onion green chili salsa Cheddar cheese
Viewed: 45 - Published at: 7 years agoIngredients
- 2 whole chicken breasts, cooked
- 1 doz. corn tortillas
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 c. milk
- 1 onion, grated
- 1 can green chili salsa (Ortega)
- 1 lb. Cheddar cheese, grated
Method
- Bone chicken and cut into large pieces.
- Cut tortilla into 1-inch strips or squares.
- Mix soups, milk, onion and salsa. Butter a large shallow baking dish.
- Put 1 or 2 tablespoons chicken broth (or water) in bottom of baking dish.
- Place a layer of tortillas in dish, then chicken, then soup mixture.
- Continue layers until all ingredients are used, ending with soup mixture. Top with cheese.
- Let stand in refrigerator for 24 hours.
- This is important to allow the flavor to blend.
- Bake at 300° for 1 to 1 1/2 hours.
