MEXICAN CHICKEN CASSEROLE
Carola Shehan
(This is a easy and very popular casserole. It was a favorite of my kids and is still a favorite when ever I make it. You can’t go wrong with this!!)
1 LB Jack cheese - grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1 can Ortega diced green chilies
1 can Ortega chili salsa
1 chopped medium onion (optional)
1 dozen corn tortillas 4-6 chicken breasts (cooked & shredded) I boil them in water with salt and garlic.
Combine soups, milk, onion, chilies, and salsa together and heat for about 10 minutes. Layer in a buttered 9 x 13 casserole starting with 6 corn tortillas (broken into small pieces), then sauce, chicken, sauce and then cheese. Then repeat, ending with cheese.
Bake in 1 hour at 350 degrees.
Some great side dishes: Refried beans &/or Mexican rice. I have two great recipes for both. Let me know if you would like me to post them.
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