Monday, August 30, 2010

Chicken Tortilla Casserole

12 corn tortillas 1 can (small) chopped chili’s
2 cans cream mushroom soup 1 boiled chicken – boned
1 can evaporated milk 2 lbs. grated Cheddar Cheese
1 chopped onion

Put half of tortillas in bottom of casserole dish, tearing pieces to fit. Mix onion, chilies, milk, mushroom soup together. Pour ½ over tortillas, add chicken & ½ of cheese. Top with remaining tortillas, cover with soup mixture and sprinkle with cheese. Best made several hours ahead & let sit. Bake at 325 - 350° for (?)

Serves 12-15

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