20 January 2009
2 cans cream of chicken soup
1 can milk
1 can diced green chiles, (4 or 7 oz according to your taste)
1 can chicken breast (13oz), drained
1 diced onion
salt and pepper
1 bag tortilla chips
1 pound shredded Colby-Jack cheese
In medium bowl, mix soup, milk, chiles, chicken, onion and salt and pepper to taste.
In 9x13 casserole pan spread a layer of tortilla chips evenly over the bottom of the pan.
Scoop 1/3 of the soup mixture over the top of the chips.
Sprinkle with 1/3 of the cheese.
Repeat layers two more times ending with cheese on the top and bake in a 350° oven for 30-45 minutes, or until bubbly.
(I think I am going to try this in the future with corn and black beans in it too....mmmm....!)