"Hunger is the best sauce in the world."--Cervantes

Tortilla Chicken for the Freezer Recipe

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This recipe for Tortilla Chicken for the Freezer, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Macy

Category:
Category:

Ingredients:  
Ingredients:  
1 can each of cream of chicken and cream of mushroom soup
1 cupped chopped onion (or amount you like)
1 4 oz can diced green chiles
2 cups sour cream
12 corn tortilas
1 cup canola oil
4 cups cooked, chopped chicken
1 cup each shredded Monterey Jack and Cheddar (or spice it up with Pepper Jack)

Directions:
Directions:
Combine soups, onion, green chiles and sour cream. Heat 1 cup oil in large skillet. Cook tortillas briefly, one at a time for about 20 seconds per side. Drain on paper towels. Cut tortillas into fourths. In a creased foil baking pan, make the following layers: tortillas, chicken, cheese, sauce. Repeat. If using small pans, you may get 2-3 depending on how many layers you wish. If using large dish for family, you will do 2 layers. This makes 12 servings so if using small pans, you may get 6 containers.

Serving day:
Thaw. Bake covered for 60 minutes at . Uncover. Top with more shredded cheese of your choice. Bake 10 more minutes until cheese is melted. Serve with shredded lettuce, sour cream, diced tomatoes, sliced olives and salsa. Delicious!

 

 

 

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