| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Tex-Mex |
Casseroles, Chicken, Tex-mex |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Diced cooked chicken |
| 15 |
oz |
Can chili |
| 10 3/4 |
oz |
Can cream of mushroom soup |
| 10 3/4 |
oz |
Can cream of chicken soup |
| 1 1/2 |
c |
Pace picante sauce |
| 3/4 |
c |
Green onion; sliced with top or 1 onion, chopped |
| 8 |
oz |
(2 cups) shredded cheddar cheese or monterey jack or a combination |
| 12 |
|
Corn tortillas; (6 inch) |
|
|
Chopped tomato |
|
|
Sliced avocado |
|
|
Shredded lettuce |
INSTRUCTIONS
LARRY LUTTROPP FVKC70A
OPTIONAL TOPPINGS
Heat oven to 350 degrees. In saucepan, combine chicken, chili, soups, 3/4
cup of the Picante sauce and onion. Bring to a boil, stirring frequently.
Remove from heat; stir in 3/4 cup of the cheese. Spread remaining 3/4 cup
Picante Sauce onto bottom of 13x9-inch baling dish. Arrange 6 tortillas on
top, overlapping to cover bottom of dish. Top with half the hot chicken
mixture, about 2 1/2 cups. Top with remaining tortillas and remaining
chicken mixture. Bake 30 minutes. Sprinkle with remaining cheese; continue
baking 2 minutes. Let stand 10 minutes before serving. Top as desired and
serve with additional Picante sauce. Source: Koby and Alauna Cowdell, West
Jordan, UT. Presented by Pace mailer, 1995.
Posted to MC-Recipe Digest V1 #1054 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 29, 1998
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