by Lane McConnell, adapted from Paula Deen’s Mexican Chicken
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of onion soup
(You can use other creamed soups as well)
1 (10-ounce) can diced tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken or use 1 lb. of hamburger
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar (I use a little more)
2 cans of green chilies
1 can pimentoes
1 diced pepper (I use whatever I have in my fridge)
2 cloves of minced garlic or use 1 tsp pf garlic powder
Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with cooking spray or use butter.
In a large bowl, stir together the 3 kinds of soup all seasonings and veggies and the tomatoes. Stir in the chicken or beef.
I also like to add a small handful of cheese in the mixture. Layer the tortillas and the mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.
October 10, 2006