Viva La Chicken
Yield:
6.0 servings
Added:
December 1, 2009
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Print This RecipeIngredients
1 cup milk
1 can cream of chicken soup
1 can cream of mushroom soup
1 med. onion, grated
2 (7 oz.) cans green chile salsa
3 tablespoons chicken broth or water
12 corn tortillas, cut in 1 inch strips
1 pound Cheddar cheese
Preparation
1
Boil chicken until done. Remove skin and cut chicken into bite size pieces. Set aside. In saucepan mix milk, soups, onion and salsa. Heat until blended. Grease 13 x 9 inch baking pan with butter. Sprinkle broth over bottom of pan. Layer 1/2 tortilla strips, chicken and sauce (approximately 2 cups sauce). Repeat.
2
Cover and refrigerate 24 hours. Top with cheese just before baking. Bake at 300 degrees for 1 1/2 hours.
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