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Categories:Viewed: 89 - Published at: 7 years ago
Ingredients
- 1 (12 count pkg.) thick corn tortillas
- 2 chicken breasts cooked and shredded, with juice reserved from cooking
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 pound Jack cheese or possibly 1/2 pound Jack cheese and 1/2 pound Cheddar cheese
- 1/2 to 1 full bottle green salsa (season to personal preference)
- 1 sm. can corn
Method
- There are two ways to prepare this recipe.
- Each is wonderful.
- You may want to try each and choose your favorite.
- First Method: Mix soups, cheese, salsa, corn and chicken juice.
- Spread small amount on bottom of greased 9 x 13 inch pan.
- Shred tortillas, lay on bottom of dish.
- Next layer chicken, pour remaining soup mix over chicken and tortillas.
- Cover with foil.
- Chill overnight.
- Bake at 325 degrees for 1 hour.
- Second Method: Mix soups, cheese, salsa, chicken juice, chicken and shredded tortillas (omit corn).
- Bake at 325 degrees for 1 hour.
- No need for refrigeration.
