This recipe came from a family friend when I was a kid. I have modified it (with the substitutions) as the first time I made this I didn’t have all the ingredients.
I haven’t eaten this in more than 20 years and with one bite I was back home.
Thanks Ruth. And thanks Mom.
4 chicken breasts, cooked and shredded (you can substitute 2-12.5 ounce cans of chicken breast. Don’t judge. It’s delicious and fast! – if you use the canned chicken reserve the broth).
12 corn tortillas, cut into strips (I use 24 corn tortillas and it seems to fill up the pan better)
1 can cream mushroom soup
1 can cream chicken soup
1 12-ounce can evaporated milk
1 cup green chile salsa
1 onion, grated (you can substitute 3 Tablespoons of minced onion)
2-4 cups shredded cheddar cheese (I use Colby Jack)
Preheat the oven to 350 degrees. Spray a 13×9 inch pan with cooking spray (I love my lasagna pan – use it if you have one!)
In a medium sized mixing bowl, stir together the soups, milk and salsa (there should be no soup lumps). If you used the canned chicken, add the reserved broth to the soup mixture.
Starting with the tortilla strips, layer the ingredients (tortilla, chicken, onion, soup mixture, cheese) in your prepared pan. You can get 3 layers easily in a deep pan. Top with additional cheese (how much depends on your personal preference). Bake for 30 minutes or until cheese is slightly brown and bubbly.
The original recipe is a make ahead meal. You can cover tightly with foil and refrigerate overnight. When ready to heat simply remove your pan from the refrigerator, place in a cold oven and then preheat to 350 degrees. Bake for 1 hour. Remove the foil the final 10 minutes of cooking time.