LARRY LUTTROPP FVKC70A
2 cup Diced cooked chicken
15 oz Can chili
10 3/4 oz Can cream of mushroom soup
10 3/4 oz Can cream of chicken soup
1 1/2 cup Pace picante sauce
3/4 cup Green onion, sliced with top or 1 onion, chopped
8 oz (2 cups) shredded cheddar cheese or monterey jack or a combination
12 Corn tortillas, (6 inch)
OPTIONAL TOPPINGS
Chopped tomato
Sliced avocado
Shredded lettuce
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Heat oven to 350 degrees. In saucepan, combine chicken, chili, soups, 3/4 cup of the Picante sauce and onion. Bring to a boil, stirring frequently. Remove from heat; stir in 3/4 cup of the cheese. Spread remaining 3/4 cup Picante Sauce onto bottom of 13x9-inch baling dish. Arrange 6 tortillas on top, overlapping to cover bottom of dish. Top with half the hot chicken mixture, about 2 1/2 cups. Top with remaining tortillas and remaining chicken mixture. Bake 30 minutes. Sprinkle with remaining cheese; continue baking 2 minutes. Let stand 10 minutes before serving. Top as desired and serve with additional Picante sauce. Source: Koby and Alauna Cowdell, West Jordan, UT. Presented by Pace mailer, 1995. Posted to MC-Recipe Digest V1 #1054 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 29, 1998
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