MEXICAN CHICKEN CASSEROLE 
1 chicken or chicken parts
1/2 c. chopped onion
1/2 c. chopped green pepper
1 c. cream of mushroom soup
1 c. cream of chicken soup
1 c. Ro Tel green chilies and tomatoes
1 pkg. flour tortillas
1 c. grated Cheddar cheese

Boil chicken, cool and bone. Mix mushroom, chicken soups and green chilies together. To assemble: tear tortillas in pieces; line bottom of 9 x 13 inch pan. Then put a layer of chicken, onion, green pepper and spread some soup layer on. Repeat layers again starting with tortillas. Top with Cheddar cheese and bake at 350 degrees for 30 minutes.

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“MEXICAN CHICKEN CASSEROLE”

 

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