Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| As Needed | Cooked, Shredded Chicken |
| 12 | Corn Tortillas |
| 1 can | Cream of Mushroom Soup |
| 1 can | Cream of Chicken Soup |
| 1 can | Green Chile Salsa |
| 1 (8 ounce) container | Sour Cream |
| Optional | Onions, chopped |
Instructions
- In a large bowl, mix together the cream of mushroom soup, cream of chicken soup, green chile salsa, and sour cream. If using, stir in the chopped onions.
- In a greased crockpot or baking dish, begin layering the ingredients. Start with a layer of tortillas, followed by a layer of shredded chicken, and then a layer of the soup mixture.
- Repeat the layers until you run out of ingredients, ending with a layer of the soup mixture on top.
- Cook using one of the two methods below:
- Crockpot: Cook on High for 4 hours or on Low for 8 hours.
- Oven: Bake in a preheated oven at 375°F for 1 hour.
