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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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One of many Mexican dishes I've cooked for years. I don't always refrigerate over night, but you can if you have time. Ingredients:
1 (2 -2 1/2 lb) broiler-fryer chickens, cooked and boned |
1 dozen corn tortilla |
1 (10 ounce) can cream of mushroom soup |
1 (10 ounce) can cream of chicken soup |
1 cup milk |
1 small onion, chopped |
1 (4 ounce) can green chili peppers |
1/2 lb cheese, grated |
Directions:
1. Quarter tortillas. Mix soups, sauce, onion and milk together.
2. Butter casserole dish. Layer tortillas, chicken and soup mixture ending with soup mixture on top.
3. Cover with grated cheese. Let stand in refrigerator 24 hours or overnight.
4. Bake at 300 for 1 hour.
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