This one comes from my awesome cook of a sister-in-law, Cindy. Ever since that first time she made it for Scott and me oh some 12 years ago it's been a staple at our house! DEE-LICIOUS!
You Will Need:
1/2 c. diced onion
1 tbsp minced garlic
1 tbsp vegetable oil
2 Cans Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 jar Mrs. Renfroes Green Salsa
1 Pint Sour Cream
4 cups shredded jack/cheddar cheese
Approximately 3 cups cooked, shredded chicken breasts
Approximately 10 flour torillas, quartered
Directions:
Saute onion and garlic in oil until tender. Add green salsa and simmer 10-15 minutes. Add soups and simmer an additional 15 minutes. Remove from heat and stir in sour cream. Mix in shredded chicken. In a deep casserole dish layer tortillas, chicken mixture and cheese, ending with cheese on top. Bake approximately 30 minutes at 350. Serve alone or over cooked white rice.
ENJOY!
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