1 can cream of mushroom soup
3/4 c Pace Picante Sauce (I use whatever salsa I have on hand
3/4 c sour cream
1 T chili powder
2 med. tomatoes, chopped (abt 2 cups)
3 c cubed cooked chicken
12 corn tortillas(6 inch) cut into 1-inch pieces (I just use tortilla chips)
1 c shredded cheddar cheese
green onion for garnish (optional)
Mix soup, picante sauce, sour cream, chili powder, tomatoes and chicken.
In 2 quart shallow baking dish arrange half tortilla pieces (or chips). Top with half of chicken mixture. Repeat layers. Sprinkle with cheese.
Bake at 350* F for 40 minutes or until hot. Serve with additional picante sauce and sour cream. Garnish with green onion
(from my Campbell's recipe book)
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