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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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