Mexican Chicken Casserole |
| Name: |
Keri Scott |
| Base: |
Little Rock Air Force Base |
| Recipe: |
Mexican Chicken Casserole:
Serves: 4
Cooking Time: 1 hr
Ingredients:
2 cups chicken, cooked and diced ;
2 cups Monterey Jack, shredded ;
1 cup chopped green chilies, canned ;
2/3 cup sour cream;
2/3 can cream of chicken soup ;
1/2 cup salsa ;
8 corn tortillas ;
1 cup cheddar cheese, grated ;
Instructions
In a large bowl, mix chicken, jack cheese, chilis, sour cream, soup, and salsa.
In a 5 quart round container layer the tortillas with the mixture. Use 1 tortilla, then 1 generous cup of mixture, then tortilla; and press down. Repeat till the mixture is gone, ending with tortillas.
Put the cheddar on top of the casserole.
At serving time, pop the casserole out of the container, place in an oven-proof casserole dish, top with the grated cheddar, and bake at 375 for 45-60 minutes, till hot and bubbly throughout. Or, you may place in a slow cooker.
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