Chicken Mexicana Casserole
From saavedra 16 years ago
- 60 minutes to make
- Serves 6
An easy way to prepare chicken. Not too spicey. Also, this is a make ahead casserole and needs to be refridgerated overnight.
Ingredients
- 4 C. cooked chicken shopping list
- 1 dozen corn tortillas shopping list
- 1 8-12oz. pkg. shredded cheddar or monterey jack cheese shopping list
- Combine: shopping list
- 1 can cream of mushroom soup shopping list
- 1can cream of chicken soup shopping list
- 1 16 oz. can diced tomatoes shopping list
- 1 4 oz. can diced chiles shopping list
- 1 C. milk shopping list
- 1 small onion diced shopping list
How to make it
- Prepare in a greased 9X13" pan. Shred tortillas. Make 2 layers starting with chicken then tortillas. Pour soup mixture over alll. Top with shredded cheese. Refridgerate overnight --bake for one hour at ~350.
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