What you’ll need:
3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)
Tear the tortillas into small pieces and line the bottom of baking dish.
Mix together the soups, Rotel and chicken and pour on top.
Top with another layer of torn tortillas.
Top with cheddar cheese.
Bake at 350 for 30 minutes or until cheese is bubbly.
Top with sour cream when serving.
This dish goes great with Spanish rice or a green salad. In my picture you can see I am serving plan ‘ole corn (straight out of a can- something I never said I would do). My kid loves this stuff. You would think she had never had “good” “fresh” vegetables.
Top with another layer of torn tortillas.
Top with cheddar cheese.
Bake at 350 for 30 minutes or until cheese is bubbly.
Top with sour cream when serving.
This dish goes great with Spanish rice or a green salad. In my picture you can see I am serving plan ‘ole corn (straight out of a can- something I never said I would do). My kid loves this stuff. You would think she had never had “good” “fresh” vegetables.
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