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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 1 |
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This is a all time favorite of my family and friends!! I have yet to make it that I didn't give out the recipe. WAY TO YUMMY! This recipe came from my friend Nancy Ingredients:
3 -4 lbs chicken |
12 corn tortillas |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of chicken soup |
1 onion, chopped |
1 (15 ounce) can chili without beans |
1 (12 ounce) jar salsa |
1/2 lb monterey jack cheese (grated) |
1/2 lb cheddar cheese (grated) |
1/2 cup chicken broth (water chicken was boiled in) |
Directions:
1. Boil chicken with 1/2 onion.
2. Bone & skin chicken and cut or shred into bite sized pieces.
3. Mix together soups, remaining onion, broth, chili, salsa & chicken.
4. Tear corn tortillas into pieces and add to above.
5. Pour into buttered 9x11-inch pan.
6. Spread grated cheese over top.
7. Bake at 350°F covered with foil for 15 minutes.
8. Uncover and bake 30 to 40 minutes or until a knife inserted into the middle comes out clean.
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