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CHICKEN TORTILLA CASSEROLE 1 (3 to 3 1/2 oz.) fryer (should yield 4 c. chopped chicken pieces) 1 doz. corn tortillas 1 can cream of chicken soup 1 can cream of mushroom soup 1 (4 oz.) can diced green chiles 1 1/2 c. milk 1/2 c. chopped onions 1/4 c. chopped green pepper 1/4 tsp. red pepper 1 Tbsp. chili powder 1/2 c. grated sharp Cheddar cheese 1/2 c. grated Monterey cheese Bake chicken on roasting rack for 25 minutes on 70% power until cooked. Cool. Skin and debone chicken. Cut into bite-size pieces. Set aside. In a 4 quart mixing bowl, combine together soup (both cans), chiles, milk, onions, green pepper and red pepper. Stir until smooth. In a 9 x 13-inch baking dish, layer six tortillas which have been quartered. Cover with half chicken. Spread half of soup mixture on top. Sprinkle with half chili powder. Repeat layers. Top with cheeses. Microwave on Medium-High (70% power) for 20 to 30 minutes until hot and bubbly. Let stand 5 minutes. Yield: 6 to 10 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |