| Cuisine: Mexican | Type: Casserole | Serves: 4 |
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Source:
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Rick's Mom |
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Attributes:
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Comments:
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We find the raw onions in this are a bit strong, so you might want to sautee them for a minute or so before adding them to the chicken mixture. Also, we find that two chicken breasts are enough chicken without needing to do a whole chicken. |
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Serving Suggestions:
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Ingredients:
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1 chicken boiled and boned 8 to 10 corn tortillas 1 can cream of mushroom soup 1/2 soup can of milk 1 onion chopped 1 small can chopped green chiles 4 to 5 mushrooms, chopped Salt & pepper Monterrey Jack cheese |
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Instructions:
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1. Pre-heat oven to 350°F. 2. Fry tortillas in a little bit of hot oil just to soften them. 3. Put soup and milk in a saucepan and scald. 4. Mix together chicken, onions (sauteed a bit first, if you want), chiles, and mushrooms. Season to taste. 5. In a casserole, layer tortillas, chicken mixture, soup mixture. Continue layering until ingredients are used. End with soup mixture on top. 6. Top with grated cheese. 7. Cook in 350 degree oven till piping hot, about 20 - 25 minutes. |
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Related recipes:
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None |
2001-03-10