Viva La Chicken

Posted by Jennifer (the student) on February 1, 2013

mexchickencass

This is a dish my mom used to make and I almost forgot about until I found the recipe a few years as I was looking through her recipe box. Every time I make it my husband loves it and it is so simple. I have tried to make it a little healthier by using Pacific Organic Condensed Soups. Usually I divide this into to baking dishes and I freeze one and used the other for dinner that night.

Ingredients:

  • 8 skinless, boneless chicken breast, cooked and shredded
  • 1 dozen corn tortillas, cut into stripes
  • 1-12oz box Pacific cream of chicken soup
  • 1-12oz box Pacific cream of mushroom soup
  • 1 cup milk (any kind you like)
  • 1 onion, diced
  • 7 oz salsa verde
  • 1 pound cheddar cheese, grated

Instructions:

  1. In a large mixing bowl, combine soups, milk, salsa and onion and blend.
  2. In a baking dish, layer tortillas, chicken, liquid mixture and cheese and repeat layering one more time.
  3. Let stand in the refrigerator for the 24 hrs or freeze.
  4. Bake at 300 degrees for 1 ½ to 2 hours.
  5. Let set for 10 minutes before serving.
  6. Serve and enjoy!

* We usually serve it with a few avocado slices.

♥ ♥

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