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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 7 |
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The mother of a friend taught me to make this..she is from Texas, so it is a little spicy. You can modify the tomatoes to the mild kind. ( I do for my 7 year old...she loves it)Or use spicy for adults. My whole family loves this recipe. Add a salad and bread for a quick easy meal. Ingredients:
1 lb chicken (bone in is fine) |
5 -7 soft tortillas, taco sized |
1 (10 1/2 ounce) can hot rotel tomatoes (or original, or mild) |
2 (10 1/2 ounce) cans cream of chicken soup |
fresh mushrooms, diced |
4 cups shredded monterey jack and cheddar cheese blend |
3 green onions, chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Remove skin from chicken if it has any. Put in large pot, cover with water. Turn on high, cover, and forget about it for a while. (Until chicken is thoroughly done and coming off bone, or easily shredded with fingers)Allow to cool, then shred chicken into small pieces.
2. While chicken is cooking, dice mushrooms and chop onions.
3. Spray a large pan (preferably glass)with non stick cooking spray. Put a layer of tortillas on the bottom. Cover with a 1/2 of shredded chicken.
4. Mix soups, mushrooms, tomatoes, and salt and pepper together in large bowl. Put 1/3 of mixture on top of chicken, spread, and add 1/3 of cheese.
5. Add another layer of tortillas, cover with remaining chicken, 1/3 of soup mixture, and 1/3 of cheese.
6. One more layer of tortillas. Cover with remaining soup mixture and cheese. Sprinkle green onions on top.
7. Bake at 350 for 30-40 minutes, or until cheese is bubbling and a little browned at edges.
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