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- A Mexican style chicken casserole
- Cherie Hoeppner
- 4 skinned boneless chicken breasts
- 1 dozen corn tortillas
- 1 large can ortega green chilis, chopped
- 1 onion, chopped
- 1/4 cup (60 ml) cooking oil
- 4 cans cream of chicken soup
- 1 soup can of milk
- 4 cups (950 ml) grated cheddar cheese
- 4 cups (950 ml) grated Jack cheese
- salt and pepper, to taste
- Bake chicken breasts at 350 degrees (175 C.) until done (about 30 minutes).
- Cool chicken slightly, and cut into 2 inch pieces.
- On stovetop, combine chopped chilis, chopped onion, cooking oil, soup, and milk.
- Heat through and then stir in chicken.
- In 13 X 9 inch baking dish, spread small amount of soup mixture across bottom, just to coat.
- Tear tortillas into 2 inch wide strips and layer in bottom of pan to cover.
- Top with more soup mixture and 1/3 of cheese mixture.
- Repeat process twice, ending with cheese.
- Bake uncovered in 350 degree (175 C.) oven for 30 to 40 minutes.
- Let cool slightly, and cut into square servings.
- Top with sour cream.
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