From: CRC pg 11
1 can of condensed cream of mushroom soup
3/4 cup of Picante Sauce
3/4 cup of sour cream
1 Tablespoon of chili powder
2 medium tomatoes, chopped (about 2 cups)
3 cups of cubed cooked chicken or turkey
12 corn tortillas (6 inch), cut into 1 inch pieces
1 cup of shredded cheddar cheese (about 4oz)
Sliced green onions
1 - Stir the soup, picante sauce, sour cream, chili powder, tomatoes and chicken in a medium bowl.
2 - Place half the tortillas in a shallow baking dish. Top with half the chicken mixture. Repeat layers. Sprinkle with the cheese.
3 - Bake at 350F for 40 minutes or until the mixture is hot and bubbling. Sprinkle with the green onions. Serve with additional picante sauce and sour cream.
Miranda's Mix Ups - I did use cream of chicken soup but it was still REALLY good. And I *finally* found picante sauce! It took a while but it worked! And was yummy and hot. But that worked ok.
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