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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a hardy dish and serves 6-8 people. If you can't find El Pato Salsa, you may substitute any salsa. The fresh cilantro really gives it some zip! Ingredients:
4 chicken breasts (diced and cooked) |
1 (10 ounce) can cream of mushroom soup |
1 cup milk |
1 (8 ounce) can salsa fresca (el pato brand) |
1 (8 ounce) can tomato sauce |
1 (15 ounce) can red enchilada sauce |
1 (4 ounce) can diced green chilies |
1/2 cup black olives (optional) |
1/2 cup fresh cilantro (optional) |
1 small yellow onion |
8 ounces shredded cheddar cheese |
frito corn chip |
1/2 cup green onion |
1 cup sour cream |
Directions:
1. Combine milk, Salsa, tomato sauce, enchilada sauce, green chilies,and diced yellow onion.
2. Place a layer of chicken then fritos in a 9x13 pan, top with sauce mixture and cheese.
3. Keep repeating layers, ending with cheese.
4. Bake at 350 until cheese is melted; about 25 minutes.
5. Garnish with sour cream, diced green onions,olives and cilantro.
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