Can I just say that I LOVE this dish! DELICIOUS! I feel like a traitor saying this, but I think this is better than the one my mom makes! This will definitely be a top 5 favorite. YUM!
My friend, Lori, lent me her "Best of the Best from Arizona Cookbook", which is where I found this recipe.
1/2 cup chopped onion
1/2 cup chicken broth
1/4 cup chopped celery
3 cups cooked chicken
10-12 corn tortillas, torn into bite-sized pieces
1 (4oz) can diced green chiles
1 can cream of mushroom soup
1 teaspoon pepper
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack, divided
1 cup salsa
In a medium pan, combine onion, broth, and celery. Bring to a boil and simmer, covered, for 5-6 minutes, until vegetables are tender. In a large bowl, stir together the undrained vegetable mixture, cooked chicken, corn tortillas, green chiles, soup, and pepper. Reserve 1/2 cup of each cheese and set aside. Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 9x13 pan. Top with salsa and reserved cheeses. Bake at 350 for 30 minutes. Let stand 5 minutes before serving.
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