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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A lasagna-like dish that is a Texas classic. Great as leftovers, too! Ingredients:
1 (10 ounce) can cream of mushroom soup |
1 (10 ounce) can cream of chicken soup |
1 (10 ounce) can diced tomatoes with green chilies (rotel) |
1/2 cup chicken broth |
2 cups cooked chicken, diced |
12 corn tortillas |
1/2 cup onion, chopped |
2 cups shredded cheddar cheese |
Directions:
1. Lightly mist 9 x 13 pan with non-stick cooking spray.
2. Blend soups, Rotel, and chicken broth together until smooth.
3. Layer 1/2 of chicken, 6 tortillas, onions, soup mixture, and cheese.
4. Repeat 2nd set of layers, ending with cheese.
5. Bake uncovered for 60 minutes at 350.
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