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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A layered casserole of corn tortillas, a creamy chicken and green chile pepper mixture, and Cheddar cheese. Great served with a tossed green salad, if desired. Ingredients:
4 skinless, boneless chicken breast halves - cooked and chopped |
1 cup chopped onion |
1 (4 ounce) can chopped green chile peppers |
1 (5 ounce) can evaporated milk |
1 (10.75 ounce) can condensed cream of mushroom soup |
12 (6 inch) corn tortillas |
1 cup shredded cheddar cheese |
Directions:
1. In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
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