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Categories:
chicken corn onion Mozzarella cheese cream of mushroom soup cream of chicken soup Ro-Tel tomatoes chicken bouillon garlic salt chili powder
Viewed: 172 - Published at: 2 years agoIngredients
- 1 chicken, boiled
- 18 corn or white corn tortillas
- 1/3 c. onion, chopped
- 1 lb. Mozzarella cheese, shredded
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can Ro-Tel tomatoes, diced
- chicken bouillon
- garlic powder
- salt and pepper
- chili powder
Method
- Boil chicken with the chicken bouillon, onion, garlic powder, salt and pepper.
- Don't use a lot of water.
- Tear chicken into pieces when done and save the broth.
- Grease with cooking spray a rectangular casserole dish.
- With all of your ingredients at hand, with the broth warm, place 6 tortillas in broth to soak, but not too soggy or will tear.
- Layer bottom of dish with tortillas, then spread 1/3 of the cream of mushroom and chicken soups onto tortillas.
- Sprinkle 1/3 of the chicken onto soups, then 1/3 of the cheese onto chicken; repeat, beginning with the tortillas 2 more times.
- Spread Ro-Tel tomatoes on top neatly, then sprinkle chili powder on for garnishing.
- Bake 45 minutes to an hour at 350°.
