Mique

By OmenTrance

Ingredients

• 1 can cream of chicken soup
• 1 10 ounce can diced tomatoes with green chiles, undrained OR 1 c. salsa
• 12 small corn tortillas, cut into thin bite-size strips
• 3 cups cubed cooked chicken
• 1 cup shredded cheddar cheese
• 1/2 c. milk

Details

Servings 1
Adapted from thirtyhandmadedays.com

Preparation

Step 1

Preheat oven to 350 degrees F.

In a bowl combine soup, milk and undrained tomatoes or salsa and set aside.

Spoon half of the soup mixture evenly over top.

This would be AMAZING with some slightly sauteed zucchini too…………adds an extra step but gets those extra veggies in! can’t wait to try it

In the directions you mentioned milk, but I didn’t see milk in the list of ingredients. Could you please clarify?

the milk is added in with the soup in step two of the directions

The corn tortillas are soft, usually a little smaller than the flour tortillas though, but are all in the same place at the grocery store.

I made this last night for dinner. I loved how easy it was to make (and the tortilla strips made it easy to eat), but it was a little bland. Since I love the concept, I’ll definitely make it again, but I think I’ll add a few things to spice it up next time…maybe some cilantro, garlic, chili powder, and cumin, maybe some black beans and corn, and maybe something crunchy on top like crushed Fritos. Thanks for sharing this, though. It’s definitely a good springboard recipe.

How much water do you add?

I use a slow cooker all the time. You don’t need a lot of water to cook a 2 or 3 pieces of chicken. About a half inch will do for this. Now a crock pot might need a little more due to the porclein liner. I set my slow cooker on 3 out of 5 setting and let it go. Never ran out of a liquid yet. Or you could use you soup mixture with your salsa added to it for this dish; which is what I’d do.

Love my pizza cutter. I also use my Pampered Chef crinkle cutter all the time for veggies. Makes cutting up potatoes and carrots quick work!

My favorite “weapon” in the kitchen (other than my KitchenAid Mixer!) is a little herb mixer. It looks like a pizza cutter “with an attitude!” It has FIVE wheels. I use it to cut perfect homemade noodles all the time! It also makes perfect strips of tortillas to be fried for tortilla soup….or NOW…for this easy chicken tortilla bake! Thanks!!!

Made this last night and everyone loved it…tip for those who found it a little bland (it really will depend on what salsa you use…but…)my kids aren’t salsa kids so I used taco sauce instead, and hubs and I added salsa to our dishes. Oh, and we’re a cheese house, so we put cheese in with the middle layer of tortilla strips too. We also had regular baked tortilla chips so those that wanted more crunch could scoop with them…very good!

I make something very similar to this. I take crushed tortilla chips and melted butter layered on top with shredded chicken then I take a can of cream of mushroom and a can of cream of chicken soup mixed with a can of diced tomatoes with green chilies mix that up layer that on top of the chicken and then add a bag of shredded cheddar cheese. Put in the oven until hot and bubbly. Oh so yummy.

About once a month, to help with busy night meals, I either cook a crock-pot full of chicken or buy several deli chickens, dice and divide into freezer bags, label, flatten and freeze in casserole portions. I also cook ground turkey, sausage, and/or beef, divide, bag, label and freeze. When meat is frozen out flat, it breaks up easily and I often don’t even defrost it but add it directly to recipes. This saves massive amounts of time in the evenings. I recently discovered using my crock-pot to cook ground meats. Turns our great and saves so much time. 6lbs on high took about 3 hours to cook. Then drain, bag, and freeze.

I tried it and it was excellent ! I used Doritos instread of the corn tortillas and that added flavor to the dish. Also, I sauteed about a teaspoon of sweet onions in the mix and also a tablespoon of sour cream.

I agree 100 percent! Chicken cooked ahead does lose its flavor when reheated. This is not the case if used cold such as chicken salad.

I agree 100 percent! Cooked chicken does lose its flavor when reheated after refrigerated or frozen. For casseroles I always cook chicken same day. The only exception is when preparing it cold such as chicken salad.

I cook one chicken a week, shred it, and then save it for two to three meals during the week. I don’t find it tastes odd or losses is ‘chicken’ flavor, but I do have to season it again, along with the meal. How are you cooking it? I purchase a whole (organic, free range) chicken, then put it in my dutch oven along with thyme, S&P, a chopped onion, smashed garlic, carrots, and celery. I bring it to a boil on high heat, then reduce the heat to a simmer until the meat falls off the bone. Then I shred it (usually in my KitchenAid), and freeze or refridgerate, depending on when I’ll need it. I’ve done this for months and haven’t had any issues.

we are looking for meals you can make and freeze as well. cooked or uncooked. I make meals for families in distress and making and freezing this would be very helpful. thanks!

I make one similar to this, but use flour tortillas, I add chicken taco seasoning to my shredded chicken, sour cream, small can of green chilies, tomatoes with seasoning and sweet onions. I also layer mine with cheese throughout (I usually use Kraft Monterey Jack w cream cheese). Also, because we like a lil kick of spice, I shake a few hits of Louisiana hot sauce in with the liquids. There are no leftovers ever. I also always make sides with this too, which takes very little time. Seasoned pinto beans and spanish rice.

Any suggestions for a healthy alternative to creamed soups? I’m trying to be conscious of how much sodium I’m adding to dishes and so many “quick” recipes/casseroles seem to call for them.

Heather Christensen

I recently joined Weight Watchers, do you know the nutrional info? I really want to make this for the fam.

I know how you feel with everyone growing and eating more and more! I have 4 boys (11, 10, 9, &8) that eat just as much as their dad. One of my favorite go to recipes is bell pepper casserole. 1 diced green pepper, 1/2 diced onion, 3-4 cups steamed rice (brown or white), small can of tomato sauce, 1lb ground turkey, and a sprinkle of cheese. Brown the meat, onion and pepper together (season with garlic salt and pepper), mix in the meat, rice and tomato sauce, put in a 9X13 baking dish and top with cheese and bake in oven long enough to melt the cheese. So yummy!

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