The flavor of this dish is definitely south-of-the-Border.
Time to prepare: 30 minutes
| 2 chicken breasts, cooked
1/2 onion, grated
1/2 can (10 e/r EACH) cream of mushroom soup, cream of chicken soup
1/2 can (7 oz) green salsa
1/2 cup milk
6 corn torillas, cut into triangles
1/2 lb. Cheedar cheese, grated
1 1/2 canned green chilies, seeded and diced
| Remove skin and bones from chicken. Cut into large pieces and set aside.
In a bowl combine onion, soups, salsa and milk, blending well.
In a 1 1/2 quart buttered casserole, layer half the tortillas, chicken, sauce and cheese. Sprinkle with the green chilies.
Repeat the layers once more until all the ingredients are used, ending with the cheese on top.
Cover and refrigerate for 24 hours. Remove cover and bake at 300 degrees for 1 hour.
|Good served with green salad and steamed hot flour tortillas.|