Ingredients:
- 10 medium sized tortillas (corn or flour)
- 2 cups cooked chicken (shredded)
- 1/4 cup onion (chopped)
- 1/4 cup green peppers (chopped)
- 1 jalapeno (diced)
- 1 can condensed Cream of Chicken soup
- 1 can of water
- 1 cup of salsa (I used medium)
- 1 cup Monterey Jack Cheese (shredded)
- Sour Cream (optional)
- Pour soup plus can of water into sauce pan. Stir over medium heat.
- Add green peppers, onion and jalapeno to soup. Stir well.
- Add cooked chicken to soup mixture.
- Cook on medium heat for 7 minutes.
- Layer the bottom of 9 x 13 pan with five medium sized tortillas.
- Pour soup mixture over tortillas.
- Layer five more tortillas over soup mixture/tortillas.
- Pour salsa over layered tortillas. Spread evenly.
- Top with shredded cheese.
Bake at 400 degrees for 12 minutes. Top with sour cream.
Servings: 4
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