Mexican Chicken Casserole

Ingredients

Original recipe makes 8 Servings

	1 cnCream of mushroom soup
	12 Whole corn tortillas
	1 cnWhole Ortega green chiles;
	1/2 lbMild Cheddar cheese; grated
	6 Whole chicken breasts
	1 cmilk
	1 cnCream of chicken soup
	1/2 lbMonterey Jack cheese; grated

Calories Per Serving: 912
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Mexican Chicken Casserole Preparation

1. Place chicken breasts in a 2 quart casserole, with thickest portions to the outside of the dish. 2. Cover with wax paper. Microwave at high (100%) 6 to 7 minutes. 3. Turn chicken over. Cover with wax paper. 4. Microwave at high (100%) until meat near the bone is no longer pink, 5 to 6 minutes. 5. Let stand 3 minutes. Remove skin and bones, breaking meat into bite size pieces. 6. Combine soups, milk and Ortega chiles. 7. Cut tortillas into triangles and place half of them in the bottom of an 8 x 1 2 inch shallow casserole dish. 8. Place half of the chicken over the tortillas, and pour half of the soup mixture over. 9. Repeat again, tortillas, chicken and soup mixture. 10. Cover with plastic wrap and refrigerate several hours or overnight Microwave at medium high (70%) until heated through, 12 to 14 minutes. 11. Remove plastic wrap. Top with grated cheeses. Microwave, uncovered, at medium high (70%) until cheese is melted, 3 to 4 minutes. 12. Let stand 3 minutes. Makes 6 to 8 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 208 by "Diane Geary" on Nov 6, 1997