South of the Boarder Chicken
Make night before or 4 hours ahead.
- 1 can cream chicken soup
- 1 can cream mushroom soup
- 1 can chopped tomatoes
- 1 sm can chopped green chilies
- 1 can mexican corn
- 1 pkg chicken breast cooked and diced
- 1 pkg corn tortillas - cut in 1" squares
- 2 cup cheddar cheese
Cooking time 90mins
Mix soups, tomatoes, green chilies and mexican corn. Mix all together and set aside. Layer in 9x13 well greased pan, chicken, tortillas and soup mixture. Top with cheddar cheese. Refrigerate 4 hours or overnight. Cook at 300 for 90 mins covered.