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Ingredients:

  • 2 lbs. boiled and boned chicken

  • 1 onion, chopped

  • 1 can cream of mushroom soup

  • 1 can cream of chicken soup

  • 1 can Rotel tomatoes with green chiles

  • ½ lb. granted Velveeta cheese

  • 8-10 corn tortillas, torn into bite-size pieces

Instructions:

  1. Heat oven to 350 degrees.

  2. Use a 9x13 pyrex dish.

  3. Put chicken in bottom of dish.

  4. Place onions on chicken.

  5. Place cheese on onions.

  6. Place tortilla pieces on cheese.

  7. Stir soups and tomatoes together in bowl.

  8. Pour this mixture over tortillas.

  9. Bake 40-50 minutes or until edges are golden and brown.