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Mexican Chicken

This recipe probably serves about 4 people. It scales up very well; I've made this for up to 30 people at once.


Ingredients:

  • 2 cups chicken, cooked and shredded
  • 1 10.5 oz. can Cream of Mushroom Soup
  • 1 10.5 oz. can Cream of Chicken Soup
  • 1 large can crushed, peeled tomatoes
  • 1 4-oz. can diced green chiles
  • 10 corn tortillas
  • Grated jack and cheddar cheeses, to taste

Directions:

  • Preheat oven to 375 degrees
  • Combine mushroom soup, chicken soup, tomatoes and chiles in a large bowl. Stir.
  • Place a layer of the soup mixture on the bottom of a 9x13 inch pan. Add a layer of tortillas, a layer of chicken and a layer of cheese on top. Repeat, adding another layer of soup mixture on top of the entire thing.
  • Bake 25 minutes, or until warm and bubbly.

Serve with Spanish rice.

Chicken and Turkey Recipes

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