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Sunday, May 6, 2012

Mexican Chicken Casserole

This is an easy recipe and freezes well. I adapted it from here. I'm not sure why I didn't get a picture of it cut and on the plate. Maybe I was just anxious to dig in. :)
6 cups of cook chicken meat shredded
24 oz Mexican Cheese blend (divided in half)
2 bunches green onions chopped (divide in half)
2 10 3/4 oz cream of chicken soup
3 cups sour cream
1 4oz can of chopped green chillies
1 cup pitted black olives finely chopped
1 cup finely chopped mushrooms
12 10 inch flour tortillas


Preheat oven to 350 degrees F.

Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.
Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish.
Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.
Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.
Thanks for stopping by. Remember to Find the Time to Do all the Things You love.

1 comment:

Nash Nordin said...

These look delicious Atty!

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