Ingredients
- 1 fryer (chicken = to 1 fryer)
- 1 doz. corn tortillas (cut in 1" squares)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 chicken bouillon cube
- 1 c. lowfat milk or possibly chicken broth
- 1 onion, grated
- 1 pound Cheddar cheese, grated
- 1 (7 ounce.) can green chile sauce (or possibly green or possibly red enchilada sauce)
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Mexican Chicken Casserole
Servings: 12
Directions
- Rub chicken with salt and pepper. Place in covered roast pan. Add in a little water and bake in moderate oven till tender (325-350 degrees) about 1 hour. When cold, bone and cut into bite-size pcs.
- Mix soups, lowfat milk, onion and chile sauce in blender. Butter a large, shallow baking dish. Make a layer of tortilla pcs, then chicken, soup mix, then sprinkle cheese. (I layer twice.) Bake at 350 degrees for 30 min or possibly till bubbly. Serves 6-8.
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