Chicken And Tamale Casserole
- 4 whole chicken breasts
- 12 corn tortillas
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 c. milk
- 1 small onion, finely chopped
- 2 small cans green chili salsa or 1/2 c. picante sauce
- 1/2 c. chopped ripe olives
- 1 c. Monterey Jack cheese, shredded
- Cook chicken and save broth.
- When chicken is cool, tear into chunks.
- Cut tortillas into 1-inch squares.
- Mix soups, milk, onion, salsa and 2 tablespoons broth.
- In large casserole, layer 1/2 the tortillas.
- Cover with 1/2 the chicken chunks and 1/3 of the sauce.
- Repeat tortillas, chicken and 2/3 of the sauce.
- Let set for 24 hours in the refrigerator.
- Cover with grated cheese. Bake at 300u0b0 for 1 1/2 hours.
chicken breasts, corn tortillas, cream of chicken soup, cream of mushroom soup, milk, onion, green chili salsa, chopped ripe olives, cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=696783 (may not work)