MEXICAN CHICKEN BY PAULA DEEN

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Vegetable oil cooking spray
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1 (10 3/4-ounce) can cheddar cheese soup
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 (10-ounce) can tomatoes
  • 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
  • Unsalted butter, for greasing pan
  • 1 (11 1/2-ounce) package flour tortillas
  • 2 cups shredded Cheddar

Directions

  • Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
  • In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
  • Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Notes

Categories: Dinner  Lunch  Main Dish  Mexican  Poultry 

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