Chicken And Egg Noodles
INGREDIENTS:
6 ea 6 inch corn tortillas 1/2 c Green onions; sliced
1 c Sour cream 2 c Chicken; cooked, chopped
1 1/2 ts Chili powder 1 1/2 c Salsa
1/2 ts Salt 2 c Cheddar cheese; shredded
6 ea 6 inch corn tortillas 1/2 c Green onions; sliced
1 c Sour cream 2 c Chicken; cooked, chopped
1 1/2 ts Chili powder 1 1/2 c Salsa
1/2 ts Salt 2 c Cheddar cheese; shredded
Preheat oven to 350 degrees.
In large bowl, combine sour cream, chili powder and salt; stir until well blended. Stir in green onion.
Spread 1/2 of salsa in bottom of 7 x 7 inch baking dish. Cut 2 tortillas into quarters. Using 4 quarters of one tortilla, place the point of each quarter in the corner of the baking dish. Place 2 more whole tortillas in the center.
Spread the cooked chicken and the sour cream mixture over the tortillas. Layer remaining tortillas as before.
Layer cheese over tortillas. Top with remaining salsa. Cover and bake 40 minutes.
In large bowl, combine sour cream, chili powder and salt; stir until well blended. Stir in green onion.
Spread 1/2 of salsa in bottom of 7 x 7 inch baking dish. Cut 2 tortillas into quarters. Using 4 quarters of one tortilla, place the point of each quarter in the corner of the baking dish. Place 2 more whole tortillas in the center.
Spread the cooked chicken and the sour cream mixture over the tortillas. Layer remaining tortillas as before.
Layer cheese over tortillas. Top with remaining salsa. Cover and bake 40 minutes.