Chicken Tortilla Recipe
This is the best ever chicken tortilla I have ever tasted! you have landed in the right place. I prepare this chicken tortilla with chicken as the main ingredient. Do let me know how you've liked my chicken tortilla. Feedback keeps me mobilized and motivates me to try out novel ways.
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.
