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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From Gooseberry Patch Flavors of Fall. Ingredients:
10 corn tortillas, sliced into strips |
1/2-1 lb boneless skinless chicken breast, cooked and shredded |
2 (10 3/4 ounce) cans cream of chicken soup |
1 cup milk |
1 onion, chopped |
2 garlic cloves, minced |
1 (7 ounce) can chopped green chilies, drained |
1 (7 ounce) jar salsa (homemade or commercial and you determine how hot) |
2 cups shredded cheddar cheese |
Directions:
1. Spray a 13x9 inch baking dish with nonstick cooking spray.
2. Layer with half the tortilla strips and half the chicken; set aside.
3. In a bowl, mix together the soup, milk, onion, garlic, chiles, and salsa; mix well.
4. Spread over the chicken.
5. Layer with remaining tortilla strips and chicken.
6. Sprinkle with cheese.
7. Bake in a 300° oven for 1 1/2 hours.
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