| 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. � |
|