Ingredients:
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
1 10 oz. can Rotel tomatoes
4 c. cooked chicken
1 pkg. flour tortillas (burrito size)
2 c. shredded cheddar cheese (I used Mexican blend)
sour cream, optional
Directions:
Combine soups and Rotel in large bowl. Add chicken. In a greased 9x13 baking dish, layer the tortillas and chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole. Bake at 350° for 30 minutes. Cut into squares and serve with sour cream on top.
Recipe shared by Amy Davis and found in 7th Inning Stretch - Homerun Recipes cookbook our baseball team published this year.
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1 comment:
Hi! Thank you for your sweet comment on my blog the other day! This recipe looks good! It's funny, I made a Mexican lasagna last night! :)
Have a great week!
Julie
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