Ingredients
2 10 3/4oz cans of cream of chicken
1 10oz can of dice tomatoes and green chilies
12 6in corn tortillas
3 cups of cooked chicken
1 cup shredded Mexican cheese blend
Preheat oven to 350 degrees
Combine the 3 cans and mix them up, then set aside.
Chop up the tortillas into bite sized pieces.
Layer 1/3 of the tortillas onto the bottom of a 3 quart pan.
Place half of the chicken on top of the tortillas.
Then spoon 1/2 the soup mixture on top of the chicken.
Repeat layers and top with the rest of the tortilla strips.
Cover and bake for 40 minutes.
Top with cheese and bake an additional 5 minutes until the cheese melts.
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Important notes: I did not have the diced tomatoes, so I substituted an equal amount of salsa. Also, I used flour tortillas instead of corn.
I don't like to post recipes when I changed any of the ingredients. It drives me crazy to find a recipe and then read all the comments when people say "This was not good, even though I changed this and this and this." But I'm posting this anyway.
It was a little soupy for my taste, but I'm going to say that's because I used jarred salsa instead of the the (Rotel) tomatoes. I would make this again, using the correct ingredients, because it really does incorporate things that I really like.
My husband and kids weren't home for dinner so it was just me. I will see how it heats up tomorrow. Maybe it would be less saucy.
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Ratings
Special Ingredients Needed: None.
Ease of Preparation: Easy.
Taste: Okay
Overall: 7 out of 10
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