Recipe: Mexican Chicken Casserole
Ingredients
- 2 (10.75 ounce) cans cream of mushroom soup
- 1/2 cup water
- 6 — 8 corn or flour tortillas
- 6 green onions, chopped
- 2 cups chicken, cooked, chopped
- 2 cups cheddar or Monterey jack cheese, shredded
- 1 (4 ounce) can jalapenos, diced
- 1 (2.25 ounce) can ripe olives, sliced
Instructions
- Mix together soup, water and onions to form sauce.
- Using a 9″ x 12″ pan, cover bottom of pan with thin layer of sauce.
- Top with tortillas, covering bottom.
- Pour another layer of sauce, layer of green onions, chicken, cheese, jalapenos and olives.
- Continue layering until all ingredients are used, ending with generous layer of cheese on top.
- Garnish with any remaining olives.
- Microwave on 70% power 8 to 12 minutes, until heated through or, may also be baked at 350 degrees 25 to 30 minutes.
Preparation time: 10 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 6
Culinary tradition: Mexican
