2 chicken breasts, boiled and chopped/shredded
1 can rotel (we have been using mild so the boys will eat it)
1 can cream of chicken
corn tortillas - I end up using about 6
Monterrey Jack Cheese
white rice
Combine chicken, rotel, cream of chicken, and a handful of cheese. Tear up corn tortillas into pieces and add to chicken mixture. Spread in a greased casserole dish. Bake at 350 degrees for about 20 minutes. Top with cheese and bake for an additional 8-10 minutes until cheese is melted and bubbly. Serve over rice. Or you can serve with a bag of HEB spanish rice (frozen veggie section, 4 minutes in the microwave!) and a side of some type of beans.
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