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Mexican Chicken Casserole Yield: 28 Servings 12 cups chicken, cooked and diced 12 cups Monterey Jack, shredded 6 cups chopped green chilies, canned 1 qt sour cream 4 cans cream of chicken soup 3 cups salsa 48 corn tortillas 7 cups grated cheese
In a large bowl, mix chicken, jack cheese, chilis, sour cream, soup, and salsa. Then in a 5 quart round container layer the tortillas with the mixture. Use 1 tortilla, then 1 generous cup of mixture, then tortilla; and press down. Repeat till the mixture is gone, ending with tortillas. Divide the cheddar into 7 portions, put into baggies, and place one on top of each casserole. At serving time, pop the casserole out of the container, place in an oven-proof casserole dish, top with the grated cheddar, and bake at 375 for 45-60 minutes, till hot and bubbly throughout. Or, you may place in a crockpot.
Makes enough for 7 casseroles.
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