"The belly rules the mind."--Spanish Proverb

Mexican Hotdish Recipe

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This recipe for Mexican Hotdish, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Jean Simons
Added: Saturday, July 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 doz small corn tortilla's, cut in strips
1 can each cream of mushroom & chicken
1 can enchilada sauce
1 c milk
4 to 6 chicken breasts halved
1 lb grated Co-jack cheese

Directions:
Directions:
Bake chicken at 350 for 1 hour. When cool break into pieces. Mix together the soups, sauce and milk.

Layer tortilla strips, chicken, pour over some of the soup mixture, sprinkle cheese on top. Repeat two more times. Cover with foil and refrigerate overnight. Bake at 350 until bubbly, about 45 minutes.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
20 minutes plus baking times

 

 

 

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