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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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Mex Chicken 02