I don't have a picture of this casserole (yet), but it's sooooo delicious! Amanda made this for us while I was recovering from my back surgery and I wasn't thinking about taking a picture then. We made some Zatarain's Red Beans & Rice for a side dish to go with it.
From the Kitchen of: Amanda E.
Servings: 8 People
Heat oven to 360
What you will need:
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Hormel chili - No beans
8oz of salsa
1/2 cup of milk
4-6 corn tortillas
1 package of boneless skinless chicken breasts
shredded Colby jack cheese (or your choice of cheese)
9X13 baking dish
mixing bowl
skillet
mixing spoon
Directions:
• Fry up the chicken breasts in a skillet and then tear or cut into bite size pieces
• Break up 2-3 corn tortillas into bite size pieces and make a layer along the bottom of the 9x13 baking dish
• Mix the soups, the chili, the salsa, and the milk in the mixing bowl
• Put a layer of chicken over the layer of corn tortillas
• Pour half of the soup mixture over the layer of chicken
• Put a layer of shredded cheese over the layer of soup
• Repeat all four layers again
Bake in oven until cheese is melted and sides are bubbling
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