Chicken Tortilla Recipe
Ingredients
6 large chicken breasts
1 can mushroom soup
1 medium onion, finely chopped
3/4 lb. Cheddar cheese, grated
1 doz. corn tortillas, cut into 1-inch squares
1/2 cup milk
1 can green chili salsa
3/4 lb. Monterey Jack cheese, grated
Salt and pepper to taste
Directions
Simmer chicken in salted water until tender; save juice.
Bone and skin chicken; cut into good sized pieces.
Mix the soup, milk, onion and salsa together.
Butter a large shallow baking dish, 9 1/2 x 13 x 2-inches.
Pour 1/4 cup juice in bottom; alternate layers of tortillas, chicken, cheese and soup mix.
Refrigerate at least 24 hours.
Bake at 300° for 1 1/2 hours, uncovered.
Bone and skin chicken; cut into good sized pieces.
Mix the soup, milk, onion and salsa together.
Butter a large shallow baking dish, 9 1/2 x 13 x 2-inches.
Pour 1/4 cup juice in bottom; alternate layers of tortillas, chicken, cheese and soup mix.
Refrigerate at least 24 hours.
Bake at 300° for 1 1/2 hours, uncovered.
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