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  • 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins
VitaminsB2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 chicken breasts , cooked

  2. 1/2 onion , grated

  3. 1/2 can (10 3/4 each) cream of mushroom soup , cream of chicken soup

  4. 1/2 can (7 oz.) green chile salsa

  5. 1/2 cup milk

  6. 6 corn tortillas , cut into triangles

  7. 1/2 Ib. cheddar cheese , grated

  8. 1-1/2 canned green chilies , seeded and diced

Instructions Jump to Ingredients ↑

  1. Remove skin and bones from chicken. Cut into large pieces or shred. Set aside.

  2. In a bowl combine onion, the soups, salsa and milk, blending well. In a 1-1/2 quart buttered casserole, layer half the tortillas, chicken, sauce and cheese. Sprinkle with the green chilies.

  3. Repeat the layers once more until all the ingredients are used, ending with cheese on top.

  4. Cover and refrigerate for 24 hrs.

  5. Preheat oven to 300.F Remove cover. Bake for 1 hr.

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