2 chicken breasts, cooked and cubed
2 dozen corn tortillas, cut into fourths
2 c. cheddar cheese
1 c. chopped onions
1 can chopped green chilies
1 can cream of chicken soup
1 can cream of celery soup
1 can salsa (your heat preference)
1 c. sour cream
butter a 9x13 inch pan. mix together soups, chili powder and sour cream. saute onions in a small amount of butter. add to soup mixture. put 1/2 of chicken in the bottom of the pan. add 1/2 of the tortillas, 1/2 of the cheese and 1/2 of the soup. repeat layers, ending with cheese. bake for 1 hour at 350 degrees. serves 6 to 8 city folks and 2 hungry cowboys.
*i found that letting the casserole sit for awhile after pulling it out of the oven does good things for the taste and texture.
*original recipe from the upper canyon road neighborhood cookbook
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