20 January 2009

Mexican Casserole

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....!)

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