Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Chicken breast halves, |
| \N \N | Cooked |
| 1 \N | (10 3/4 oz.) can cream of |
| \N \N | Mushroom soup |
| 1 \N | (7 oz.) can whole Ortega |
| \N \N | Chiles, mashed |
| 2 \N | To 3 c. sour cream |
| 6 \N | Green onions, tops only |
| ½ cup | Milk |
| \N \N | Garlic salt, to taste, |
| \N \N | Seasoned salt, to taste |
| 1 \N | (10 oz.) pkg. tortilla |
| \N \N | Chips |
| ¼ pounds | Jack cheese, grated |
| ¼ pounds | Cheddar cheese, grated |
| \N \N | Avocado, taco sauce |
Bone chicken and break into pieces. Mix with next seven ingredients.
Place tortilla chips in bottom of 9 x 13 inch baking dish. Pour chicken mixture over chips. Sprinkle with grated cheeses. Bake at 350 degrees for 30 minutes or until hot and bubbly. Top each serving with chopped avocado and taco sauce.
Submitted By BARRY WEINSTEIN On 05-18-95