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Categories:
onion oil cream of mushroom soup cream of chicken soup green chilies pimentos chicken mild cheese corn tortillas shredded Monterey Jack cheese
Viewed: 89 - Published at: 8 years agoIngredients
- 1 onion, chopped
- 2 Tbsp. oil
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 (4 oz.) can chopped green chilies
- 1 (4 oz.) jar pimentos
- 1 1/2 lb. chopped cooked chicken
- 8 oz. Velveeta Mexican mild cheese
- 1 (12 count) pkg. corn tortillas
- 1 c. shredded Monterey Jack cheese
Method
- Saute onion in oil in skillet until tender.
- Add soups, green chilies, pimentos, chicken and Velveeta cheese.
- Mix well. Cut tortillas into 1-inch squares.
- Alternate layers of tortilla squares and soup mixture in a 9 x 12-inch casserole until all ingredients are used. Top with Monterey Jack cheese.
- Bake at 375° for 45 minutes to 1 hour or until heated and cheese is melted. Yields 12 servings.
