280009 mexican chicken casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts | |
| 1 | Doz corn tortillas | |
| 1 | can | Cream of mushroom soup |
| 1 | can | Cream of chicken soup |
| 1 | cup | Milk |
| 1 | small | Onion, grated |
| 1 | can | Ortega green chili salsa |
| 1 | pounds | Cheddar cheese, grated |
Directions
Mix together both cans of soup, milk, onion and salt 24 hours ahead of time. Let set overnight. Next day, bake 4 chicken breasts in foil at 400 degrees for 1 hour. Put 3-4 tablespoons chicken broth in large casserole. Cut tortillas in 1 inch strips. Place in layers as follows: tortillas, boned chicken (cut in long strips), then sauce mix. Top with shredded Cheddar cheese. Bake for 1 to 1½ hours at 350 degrees until bubbly. Submitted By BARRY WEINSTEIN On 02-26-95