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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Another recipe from Best Recipes from Name Brand Products cookbook. Oh, my this is my new favorite Mexican Casserole. I might use Monterey Jack cheese instead of the cheddar the next I make this. Ingredients:
2 tablespoons chicken broth or 2 tablespoons water |
2 (6 ounce) cartons plain yogurt |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1 (8 ounce) jar green chili salsa |
1 medium onion, finely chopped |
12 corn tortillas, cut into 1 inch strips |
4 cups cut-up cooked chicken |
4 cups shredded cheddar cheese (16 oz) |
spanish stuffed olives, sliced |
Directions:
1. Heat oven to 350.
2. Butter rectangular baking dish, 13 x 9 inches; spoon broth into dish.
3. Mix yogurt, soups, salsa and onion.
4. Layer 1/3 of the tortillas strips, 1 1/3 cups of the chicken, about 1 1/3 cups of the soup mixture and 1 1/3 cups of the cheese in dish; repeat 2 times.
5. Bake uncovered 40 minutes. Let stand 10 to 15 minutes before serving.
6. Garnish with olives.
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