mexican chicken casserole
(1 rating)
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I KNOW THAT THERE IS ALOT OF MEXICAN CASSEROLE'S OUT THERE BUT THIS ONE IS ONE OF MY FAVORITE'S TO MAKE.MY HUSBAND THAT IS IN ANOTHER STATE REALLY ENJOYED THIS DISH THAT I MADE ALL THE TIME FOR HIM AND EVEN HIS BOSS LOVED IT WHERE HE WORKS AT .I HOPE THAT YOU ENJOY IT AS MUCH AS I DO .
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(1 rating)
yield
10 -12
prep time
15 Min
cook time
50 Min
Ingredients For mexican chicken casserole
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1 - large pkg.of any flavor flour tortillas
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2-pkgs. of mexican 3 cheese,shredded ( i buy the largest bag)
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2-pkgs of tyson grilled chicken stripes from the meat dept. (place in freezer for 1 hr.)
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1-8oz container of sour cream
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1-med.size jar of chunky salsa,drained
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1-can each of - crm.of chicken,crm.of mushroom,crm.of cheese soup's
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((((((a large lasagna pan)))))
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foil
How To Make mexican chicken casserole
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1PREHEAT OVEN 350*. YOU WILL NEED A LASAGNA PAN AND SPRAY IT WIHT A NONSTICK SPRAY LIKE PAM. NEXT YOU WILL NEED A LARGE BOWL AND THEN MIX ALL INGREDIENT'S INTO THE BOWL,TAKE THE FROZEN CHICKEN STRIPES AND CHOP INTO CHUNCKS AND PLACE IN BOWL.THEN TAKE TWO TORTILLAS AND LAY THEM ON THE BOTTOM OF THE PAN AND THEN TAKE 3-4 TBSPS.OF THE MIXTURE AND SPREAD, REPEAT PROCESS AND ENDING WITH TWO TORTILLA'S AND SAVE SOME OF THE CHEESE AND PLACE ON TOP.BAKE AT 350* for 50-55 mins ,AFTER BAKEING PULL FROM OVEN AND LET IT SIT FOR ABOUT 15-20MINS BEFORE SLICEING.
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2***THIS CAN BE FROZEN UP TO 3MOS. IN THE FREEZER WRAPPED IN PARCHEMENT PAPER AND THEN IN FOIL. FOR REHEATING PLACE OVEN TEMP TO 350* AND LET WARM FOR 30MINS..
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