Viva La Chicken Casserole
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A mexican take on viva la chicken casserole, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 4 whole chicken breasts
- 1 doz. corn tortillas
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 (7 oz.) cans green chili salsa
- 1 c. milk
- 1 large chopped onion
- 1 lb. grated cheese
Method
Salt chicken; wrap in foil and bake 1 hour at 400°.
Cool and cut into bite size pieces.
Break 6 tortillas in buttered 9 x 13-inch baking dish.
Spread half of the cut up chicken over the tortillas.
Mix the rest of the ingredients (except the cheese) together and pour half the mixture over the chicken and tortillas. Repeat layers and cover with shredded cheese.
Refrigerate overnight.
Remove from fridge and let it come to room temperature.
Bake at 300° for 1 1/2 hours.
Rate:
