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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 5 |
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This is one of my favorite dinners to make because you can't mess it up. You can even leave the corn tortillas whole if you like. Ingredients:
12 corn tortillas (cut into 1/4) |
1 (10 1/2 ounce) can mushroom soup |
1 (8 ounce) jar salsa (hot or mild) |
4 chicken breasts |
1 (2 1/4 ounce) can black olives |
1 (4 ounce) can ortega green chilies (diced&spicy level desired) |
2 cups cheddar cheese |
Directions:
1. Boil chicken until cooked, salted & peppered, (Save 1/2 the chicken water for later) let cool and break up into small pieces.
2. In a medium bowl combine: mushroom soup, salsa, olives, chillies, and chicken water.
3. In a 8 x 8 glass pan butter the bottom and put corn tortillas on the bottom, then 1/2 the chicken, 1/2 the bowl mix, then another layer of tortillas, the rest of the chicken, and the rest of the bowl mix. Cover with cheese.
4. Bake 1 hour 325, let cool 15 minutes and enjoy!
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