Thursday, November 13, 2008

I love mexican food. Just last night we made quesadillas from left over tri tip. This is a wonderful casserole, very simple to make, with a great flavor.

Chicken and Tortilla Casserole

4 chicken breasts1
2 corn tortilla, cut in 1" strips
1 can cream of mushroom soup
1 can chili without beans
1 can cream of chicken soup
1 can green salsa sauce
1/2 pound grated cheddar cheese
1/2 pound grated monterey jack cheese

Place chicken in bottom or casserole dish. Top with tortilla strips. Mix remaining ingredients together and spread on top of tortilla strips. Sprinkle with cheese. Cover with foil. Bake at 350 degrees for 15 minutes, uncover and continue baking for 45 minutes more.

Audrey :)

1 comment:

Anonymous said...

Thanks for the recipe! I bet that the addition of a small can of diced green chili in that casserole would be very nice.