Chicken-Chili Topping
INGREDIENTS:
-LARRY LUTTROPP FVKC70A-
2 c Diced cooked chicken
15 oz Can chili
10 3/4 oz Can cream of mushroom soup
10 3/4 oz Can cream of chicken soup
1 1/2 c Pace picante sauce
3/4 c Green onion; sliced with top
-or 1 onion, chopped
8 oz (2 cups) shredded cheddar
-cheese or monterey jack or
-a combination
12 Corn tortillas; (6 inch)
-LARRY LUTTROPP FVKC70A-
2 c Diced cooked chicken
15 oz Can chili
10 3/4 oz Can cream of mushroom soup
10 3/4 oz Can cream of chicken soup
1 1/2 c Pace picante sauce
3/4 c Green onion; sliced with top
-or 1 onion, chopped
8 oz (2 cups) shredded cheddar
-cheese or monterey jack or
-a combination
12 Corn tortillas; (6 inch)
---OPTIONAL TOPPINGS---
Chopped tomato Sliced avocado Shredded lettuce
Heat oven to 350 degrees. In saucepan, combine chicken, chili, soups, 3/4 cup of the Picante sauce and onion. Bring to a boil, stirring frequently. Remove from heat; stir in 3/4 cup of the cheese. Spread remaining 3/4 cup Picante Sauce onto bottom of 13x9-inch baling dish. Arrange 6 tortillas on top, overlapping to cover bottom of dish. Top with half the hot chicken mixture, about 2 1/2 cups. Top with remaining tortillas and remaining chicken mixture. Bake 30 minutes. Sprinkle with remaining cheese; continue baking 2 minutes. Let stand 10 minutes before serving. Top as desired and serve with additional Picante sauce.
Chopped tomato Sliced avocado Shredded lettuce
Heat oven to 350 degrees. In saucepan, combine chicken, chili, soups, 3/4 cup of the Picante sauce and onion. Bring to a boil, stirring frequently. Remove from heat; stir in 3/4 cup of the cheese. Spread remaining 3/4 cup Picante Sauce onto bottom of 13x9-inch baling dish. Arrange 6 tortillas on top, overlapping to cover bottom of dish. Top with half the hot chicken mixture, about 2 1/2 cups. Top with remaining tortillas and remaining chicken mixture. Bake 30 minutes. Sprinkle with remaining cheese; continue baking 2 minutes. Let stand 10 minutes before serving. Top as desired and serve with additional Picante sauce.