Chicken And Tamale Casserole

  1. Cook chicken and save broth.
  2. When chicken is cool, tear into chunks.
  3. Cut tortillas into 1-inch squares.
  4. Mix soups, milk, onion, salsa and 2 tablespoons broth.
  5. In large casserole, layer 1/2 the tortillas.
  6. Cover with 1/2 the chicken chunks and 1/3 of the sauce.
  7. Repeat tortillas, chicken and 2/3 of the sauce.
  8. Let set for 24 hours in the refrigerator.
  9. 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)

Another recipe

Switch theme