1 can 94% fat free cream of mushroom soup
1/4 cup chicken broth
1 1/2 cups salsa
1/2 tbsp chili powder
6 oz cooked chicken breast, cubed
1 can whole kernel corn, drained
4 oz light velvetta cheese
6 medium corn tortillas
Combine soup, broth, salsa and chili powder over low heat, heat till bubbly. Add chicken, corn and cheese. Continue to heat till cheese melts. Spray a 8x8 pan with nonstick cooking spray. Cut tortillas in quarters and place a layer in pan. Top with chicken mixture and repeat 2 more times, ending with chicken mixture on top. Bake at 375 for 20-25 minutes.
“The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found.” ~Calvin Trillin
King Ranch Chicken
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