Baked Mexican Chicken
4 whole chicken breasts, cooked
1 doz. corn tortillas, cut in small squares
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 can green chili sauce
1 onion, grated
1 lb. grated Cheddar cheese
Cut cooked chicken into large pieces. Mix milk, soups, chili sauce and
onion together. Butter large shallow baking dish. Put on tablespoon chicken
broth or water in bottom of casserole. Place layer of tortilla pieces in
bottom, cover with chicken, liquids and cheese in layers, layer ingredients
again and finish top with remaining cheese (should be lots of cheese on top).
Sprinkle with paprika or chili powder. Refrigerate. Best to prepare 24
hours ahead to allow flavors to blend. Bake for 1 1/2 hours at 300 degrees
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