My mother gave me this recipe. Though she became a great cook, starting out in her marriage, she learned to follow directions off cans and boxes. I'm sure she found this on the side of a soup can or got it from one of her bridge-playing pals. Who cares? It's delicious and easy. And packed with cheese. Betcha can't eat just one portion!
Note: Best if cooked a day ahead and reheated, but cooking the same day is fine, too. You put it together like lasagna.
Joanie's Chicken Tortilla
1 pound skinless, boneless chicken breasts, baked ahead, 1 hour, in foil.
1 chopped onion
2 (7-8 oz.) cans green chile salsa
1 can Campbell's cream of chicken soup
1 can Campbell's cream of mushroom soup
1 cup milk
2 cups cheddar cheese, shredded
Mix onion, salsa, soup, milk in a bowl. [Third note: this stuff will look like glop and unappealing. Don't worry. It makes a great sauce!]
1 scoop sauce
half of the tortillas lengthwise and widthwise
half of the chicken
half of the sauce
Cover with shredded cheddar cheese.
Bake 300 degrees (a slow oven) for 2 hours.
To reheat, put in oven at 250 degrees for 1 hour.
Congrats to Helen K. who suggested our next Secret Ingredient for the Mystery Kitchen’s Iron Chef contest! Helen won a $25 chocolate gift from Fannie May Chocolates. What was the secret ingredient? Find out during our next Iron Chef week in late February! And keep reading our posts to find out how to enter our next contest!
Lastly, check out my website and join my newsletter. I just gave away my first "newsletter" contest prize of a gift certificate to Williams Sonoma. Anyone signed up for the letter was eligible. You could be the next winner! Click this link: Avery Aames
Best to all.