Viva a la chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Halves chicken breasts | |
| 1 | Dozen corn tortillas | |
| 2 | cans | (10 3/4 oz. ea.) cream of chicken |
| Soup | ||
| 2 | cans | (10 3/4 oz. ea.) cream of mushroom |
| Soup | ||
| 2 | cups | Milk |
| 1 | Onion, grated or chopped fine | |
| 2 | 7 oz cans green chili salsa | |
| 1 | pounds | Cheddar cheese, grated |
| 1 | Cube chicken bouillon | |
| 1 | cup | Boiling water |
Directions
Place chicken breasts in buttered baking dish - brush with melted butter; salt and pepper. Bake at 350 degrees for 1 hour.
Bone, skin and cut chicken into bite-size pieces; set aside. Cut tortillas lengthwise into 1" strips; set aside. In a separate bowl, combine soups, milk, onion and chili salsa; mix well.
In a small bowl, dissolve bouillon cube in 1 cup boiling water. Place about 3 Tbsp. of this bouillon over bottom of a buttered 3-qt.
casserole (throw rest of bouillon away). Place one half of the tortilla strips in the bottom of the casserole, ⅓ of the chicken, half of the soup mixture, remaining tortillas, remaining chicken and sauce. Top whole thing with grated cheese. Cover and refrigerate for at least 24 hours.
Preheat oven to 300 degrees and bake for 1½ hours or until heated through.
Note: I usually boil the chicken for about 45-60 minutes instead of baking it. This renders a moister chicken and it's easy to skin after boiling. Mom used to serve this popular dish to company along with her Herb Bread and a green salad with her French Dressing. - Debbie Carlson
From: Mom (Dulcinea Ertz)