Chicken Tortilla Hot Dish |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This recipe comes from a friend, I don't know where it originates from, but it's a regular in our household. I always substitute the 98% fat-free versions of the cream of chicken and cream of mushroom soups. I also use whole wheat tortillas and reduced-fat cheddar cheese. Cook time does not include cooking the chicken. Ingredients:
3 cups shredded cooked chicken |
1 (8 ounce) can rotel tomatoes, and green chilies |
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 3/4 ounce) can cream of mushroom soup |
1 small onion, chopped (optional) |
6 -8 tortillas |
2 cups shredded cheddar cheese |
Directions:
1. In bowl, combine cooked and shredded chicken, Rotel tomato/green chilies, soups and onion. Set aside.
2. Layer bottom of greased 9x13 baking dish with tortillas (however many it takes). You may need to cut tortillas, but they don't have to fit perfectly.
3. Spread half the chicken mixture on top of tortillas.
4. Cover with 1 cup cheddar cheese.
5. Repeat layers - tortillas, chicken mixture, cheese.
6. Bake, uncovered at 350 for 30 minutes.
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