Submitted by: Misty Anderson1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chopped onion
1 4-oz can chopped green chilies
2 cups sour cream
12 corn toritillas
4 cups cooked chopped chicken
1 cup shredded monterrey jack cheese
1 cups shredded cheddar cheese
Combine soups, onion, green chilies and sour cream. Cut tortillas in fourths. Ingreased foil baking pan make the following layers, using half for both layers: tortillas, chicken, cheese, suace. Repeat layers. Cover with foil. Label and freeze.
To serve: Thaw. Bake covered for 60 min at 350 degrees. Uncover. Top with more shredded cheese. Return to oven long enough to melt cheese. Serve with shredded lettuce, sour cream, diced tomatoes, sliced olives, and salsa.
Makes 1 9x13 or 2 9x9 pans.
1 can cream of mushroom soup
1 cup chopped onion
1 4-oz can chopped green chilies
2 cups sour cream
12 corn toritillas
4 cups cooked chopped chicken
1 cup shredded monterrey jack cheese
1 cups shredded cheddar cheese
Combine soups, onion, green chilies and sour cream. Cut tortillas in fourths. Ingreased foil baking pan make the following layers, using half for both layers: tortillas, chicken, cheese, suace. Repeat layers. Cover with foil. Label and freeze.
To serve: Thaw. Bake covered for 60 min at 350 degrees. Uncover. Top with more shredded cheese. Return to oven long enough to melt cheese. Serve with shredded lettuce, sour cream, diced tomatoes, sliced olives, and salsa.
Makes 1 9x13 or 2 9x9 pans.
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