It is Mexican week at my house. All week long we are having a new mexican recipe. I got a new magazine (thanks Jen) that is FULL of mexican recipes and I couldn't wait to try them all out.
This recipe is so easy. 5 ingredients. Can it get simpler than that? And it was really good too. It is one that I will make again and again.
I didn't take any other pictures, but it is so easy that none are needed.
2 cans of cream of chicken soup
1 10oz can diced tomotoes with green chillis, undrained
12 6inch corn tortillas, cut into small bite size strips
2 cups cubed cooked chicken
1 cup shredded tex mex cheese
In a bowl mix soup and tomotoes.
Sprinkle 1/3 of tortilla strips into a 3 quart baking dish. Layer 1/2 of the chicken and 1/2 of soup/tomato mixture. Repeat layers. Sprinkel remaining tortilla strips on top.
Bake, covered, at 350 degrees, for 40 minutes or until bubbly around edges. Uncover and sprinkle with cheese. Bake about 5 more minutes.
Top it with some sour cream if you would like.
**My variations on the recipe.
-I only used one can of soup. Not on purpose. I didn't even realize it called for 2 until a read it to post on here. It was still really good with just one can. Try either way.
-I used wheat tortillas, not corn.
-I used less cheese than a cup.
If you want to get the magazine, it is Better Homes and Garden - Ultimate Mexican. My friend found it at the grocery store. If you love mexican food, you will love this magazine. The salsas alone look amazing. Can't wait to try them too.
I made this one last week....thanks for letting me photocopy the book. I added a can of black beans just for fun and left out one can of soup as well. The kids ate it, which is always good.
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