Wednesday, July 15, 2009

Chicken Ole'

I got this in an email forever ago. My kids actually ate seconds and thirds. Whoa.

Chicken Olé

From the Kitchen of: Chris
Source: MasterCook

You might want to double this because it is never enough.

12 corn tortillas, torn into pieces
2 lbs. cooked chicken, coarsely chopped
103/4 oz. can cream of chicken soup
103/4 oz. can cream of mushroom soup
7 oz. can green chili salsa
8 oz. sour cream
1 tbsp. onion, grated
11/2 c. Cheddar cheese, grated

Lightly grease sides and bottom of Crockery Pot.

In a separate bowl, mix together the soups, salsa, sour cream and onion.

In a Crockery Pot, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top.

Cover and cook on low 4 - 5 hours.

Sprinkle with Cheddar and cook for another 20 minutes or until cheese is melted.


Trisha said...

I didn't realize people were still postinghere! I am so trying this!

Trisha said...

Had this for dinner tonight and it was a hit. Delicious! Will sure be a regular for us! Thanks girlie!

Jessi said...

We, too, had this the other night...good stuff! I failed to pick up the right green chile salsa (I grabbed chopped green chiles instead--it's a staple for us), so I improvised the good ol' red stuff that I already had in the fridge...and I didn't have a small amount of onion, so I left that out...but I *will* be adding the green salsa, the onion, AND chopped green chiles to the next batch.