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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a Mexican lasagne which is fairly mild. My Mother-in-law originally got the recipe off the electricity bill many years ago. I think it was listed under a different name. Ingredients:
1 cup diced onion |
1/4 cup mushroom |
1/4 cup butter |
1 can cream of mushroom soup |
1 can cream of chicken soup |
1 (10 1/2 ounce) can rotel tomatoes |
1 clove garlic, minced |
1 tablespoon chili powder |
1 cup chicken broth |
1 package tortilla |
4 cups cheddar cheese, shredded |
2 cups cooked chicken, diced |
Directions:
1. Sautee onions and mushrooms in butter.
2. Mix together all ingredients except the tortillas, chicken broth, cheese, and chicken.
3. Soak the tortillas in the chicken broth to soften.
4. Starting with the tortillas, layer the ingredients in a 9x13 inch casserole dish, leaving the top layer as the mixture of ingredients.
5. Bake at 350 for 30 minutes.
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