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Chicken Chili Tortilla
3
chicken breasts, cooked and cubed |
12 flour tortillas, torn into pieces |
2
cans cream of mushroom soup |
16oz fresh salsa |
1
can Dennison's chili without beans |
1
cup milk |
2
cups shredded cheddar cheese |
Preheat
oven to 350.
Spread
cooked chicken in bottom of 9x13 baking dish. Place tortilla pieces atop
chicken. In large mixing bowl, mix soup, salsa, chili and milk. Carefully
pour over tortillas. Top with cheese.
Bake covered 15 minutes. Remove cover, bake 30 minutes more.
Karen
Bartlet
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