This is a recipe I make often. It is quick and easy. It is a lot of food, as any casserole dish is. I usually make it if I am expecting people over or if Drake has a lot of closing shifts for the week (Xavier and I have left overs when dad is not home).
Ingredients:
Rotisserie chicken (traditional flavoring)
Cheese
8 corn tortillas
1 can (family size-26 oz) cream of mushroom soup (I like campbell's)
1 can (10 3/4 oz) cream of chicken soup (I like campbell's)
2-4 green chili- chopped ( I use 2 if they are really hot and up to 4 if they are more mild)
water (use the cream of chicken soup can)
Directions:
Preheat oven to 350 degrees
Shred chicken into bite size pieces
Warm chicken, green chili, soups, and water in a skillet on medium-high heat
In 9x13 pan lay out 4 corn tortillas on bottom, add half of the chicken mixture, and top with cheese.
Repeat layers
Place in oven for 15-20 minutes or until cheese is melted and bubbling
No comments:
Post a Comment