3-4 chicken breast cooked and cut into bite size pieces (I cheat and use a rotisserie chicken)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1-2 cups of shredded cheddar cheese
1 small package of corn torillas
Tear the tortillas into small pieces and line bottom of 9x13 pan. Mix together soups, rotel and chicken and pour over the corn tortillas. Top w/ cheddar cheese. Cover with foil. Bake at 350 for 30 minutes.
You can serve this w/ a green salad, or spanish rice (I use Rice a Roni Spanish Rice) or beans.
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