| 4 cups
chicken, cooked and cubed 1 can cream of mushroom soup 1 can Ortega green chile salsa 1 can cream of chicken soup |
1/2 to 3/4
cup milk 1/2 lb grated cheese 1 small onion, grated 8 corn tortillas |
| Cut tortillas into 1 inch
strips and line greased baking dish with the strips. Add a layer of chicken.
Blend other ingredients except cheese. Pour half of mixture over chicken.
Sprinkle with half of the cheese. Repeat layers. Top with rest of
cheese. Cover and refrigerate overnight. Bake at 325 degrees for 1-1/2 hours. Makes 4 to 6 servings.
|
|