Chicken South of the Border |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I got this recipe from a very dear friend many years ago. It is still a family favorite. I even served it at my sister's Bridal Shower which just happened to be on May 5...Cinco de Mayo. Got lots of requests for the recipe. Note prep/cooking time does not include 24 hours refrigeration, or time to cook chicken breasts. (I sometimes use pre-cooked packaged chicken strips or canned chicken.) Ingredients:
4 large cooked chicken breasts |
12 corn tortillas |
1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of celery soup |
1 (10 3/4 ounce) can cream of chicken soup |
1 cup milk |
1/2 medium onion, finely chopped |
1/2 cup minced green chili pepper (not jalapeno) |
1 lb grated monterey jack cheese |
Directions:
1. Cut cooked chicken into bite size pieces.
2. Cut tortillas in 1 squares.
3. Combine soups, milk, onion and chiles.
4. In deep buttered casserole, place layers of checken, tortillas and soup mixture.
5. Top with grated cheese.
6. Cover with foil and let sit in refrigerator for 24 hours.
7. Remove from refrigerator and bake, uncovred, in 325 degree oven for 1 1/2 hours.
8. Add milk if necessary to prevent drying out while baking.
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