"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Tortilla Casserole Recipe

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This recipe for Chicken Tortilla Casserole, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darlene Allen
Added: Wednesday, May 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breasts
1 can cream chicken soup
4-6 tortillas
2 c. monterey jack cheese (grated)
2 c. cheddar cheese (grated)
1/2 c. jalapeño peppers (diced

Directions:
Directions:
Boil chicken until done, cool and shred. Preheat oven to 350º. Combine cheeses. Cut tortillas into small pieces. In a 2 qt. casserole layer:
soup/tortillas/chicken/cheese/peppers---2 full layers
Bake 50-55 minutes.

 

 

 

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