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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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There are a lot of variations on this recipe, but there aren't any on the Zaar that match this one that I love. I don't remember where I found it, so I want to post it here for safe keeping. This is perfect for left over Thanksgiving turkey. Ingredients:
3 cups cooked chicken or 3 cups turkey, cubed |
3/4 cup sour cream |
3/4 cup salsa |
1 tablespoon chili powder |
1 (10 3/4 ounce) can cream of mushroom soup |
2 medium tomatoes, chopped (about 2 cups) |
1 1/2 cups tortilla chips, broken into 1 inch pieces |
1 cup cheddar cheese, grated |
Directions:
1. In a large bowl, mix together the chicken, sour cream, salsa, chili powder, cream of mushroom soup and the chopped tomatoes.
2. In an ungreased 8x8 casserole dish, spread a layer of tortilla chips, about half of what you have.
3. Top with half the chicken mixture.
4. Top that with the remaining chips, then the rest of the chicken mixture.
5. Sprinkle with the cheese.
6. Bake in a 350 degree oven for about 30-40 minutes until warm through.
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