After this was cooked, I told Nita there is always some trepidation taking the first bite of something new, especially when you are not really sure about how it sounds. This exceeded both of our expectations.
Mexican Chicken Casserole
Ingredients
1 10 3/4 -ounce can cream of chicken soup
1/2 cup diced mushrooms (canned rather than fresh)
1 10-ounce can Rotel or Hatch tomatoes with chiles, mild
1 small onion diced
1 can diced green chilies - Hatch or El Preferido
cumin to taste
2 chicken breasts, cooked, boned, and shredded (cut small)
½ cup sour cream
9 flour tortillas (use as many as needed)
2 cup shredded cheddar cheese - or any Colby Jack, Monterey, Mexican 4-cheese, etc.
more diced Mushrooms if desired
1 10-ounce can Rotel or Hatch tomatoes with chiles, mild
1 small onion diced
1 can diced green chilies - Hatch or El Preferido
cumin to taste
2 chicken breasts, cooked, boned, and shredded (cut small)
½ cup sour cream
9 flour tortillas (use as many as needed)
2 cup shredded cheddar cheese - or any Colby Jack, Monterey, Mexican 4-cheese, etc.
more diced Mushrooms if desired
Directions
Preheat oven to 350 degrees. Place olive oil
or butter in a large skillet and melt over medium heat; add onion and
sauté 5 minutes or until tender.
In a large bowl, stir together onion mixture, green chilies, soup,
cumin, tomatoes and sour cream. Stir in the chicken.
In a greased 13 x 9- inch or 8x8 glass baking dish, layer the tortillas and the chicken
mixture, beginning and ending with tortillas. Sprinkle the cheese over the
casserole and bake for 30 minutes.
