Wednesday, November 10, 2010

Chicken Casserole Mexican Style

Here is an easy casserole from our early married life. It's simple enough to whip up on a whim and pretty good if you're looking for a creamy casserole with Mexican flare. --Mark


1 can cream of mushroom soup
1 can cream of chicken soup
3/4 cup milk
1/2 cup chopped onion
1 4-oz can of chopped green chilies
1 cup salsa
cooked chicken chunks
corn tortillas, cut in 1-inch strips
grated cheese


Mix all the ingredients except for tortillas and cheese. Layer with the tortillas in a baking dish. Top with cheese. Bake at 350 for 30 minutes.

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