This was my Sunday "Cook a meal for the week" dish. It turned out SO SO GOOD. It's a basic recipe and I added my own twist on it and boy it turned out GREAT! You could even make this with out meat!
Ok here's the recipe, Enjoy the taste and how SUPER SIMPLE AND EASY it is to make.
Prep: 15min. Bake:45
2- 10.75 oz. cans of cream of chicken soup
1- 10oz. can of diced tomatoes with green chilies, undrained
12- 6/7 inch corn tortillas, cut into thin bite-size strips
3 cups of cooked, cubed chicken
1 cup shreaded Mexican Blend Cheese
****My added ingredients: Black Olives, corn, black beans, cilantro, chives, light sour cream
~Preheat oven to 350F.
~Combine in a bowl both cans of soup and the can of tomatoes and set aside.
***This is where I also added corn, black beans and black olives
~Place 1/3 of the tortilla strips on the bottom of a 9X13 pan.
~Layer half of the chicken on top of the strips.
~Pour half of the soup mixture on the chicken.
~Place the rest of the tortilla strips on top.
~Cover with foil and bake for 40 minutes.
~Sprinkle with cheese and
~Bake for another 5 minutes (with no foil) until cheese is melted.
I served this with light sour cream, cilantro, and chives.
All you need is to make a salad and you've got dinner! YUM!