Mexican Chicken

Course : Chicken
Serves: 1
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1 Package corn tortillas
2 Cups chicken -- cooked and cubed
12 Ounces cheddar cheese -- grated
1 Can cream of chicken soup -- condensed
1 Can cheddar cheese soup -- condensed
1 Can tomatoes with green chilies -- (Ro-Tel)
1 1/4 Cups milk
1 medium Onion -- chopped
1 jumbo freezer bag

Preparation / Directions:

Chop cooled, cooked chicken meat into largish chunks. Tear tortillas into 1-inch wide strips. In a large baking dish, alternate layers of tortillas, chicken meat and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese. Cover with aluminum foil. To freeze: flash freeze casserole, then place frozen, covered dish into jumbo freezer bag. To prepare: thaw casserole before baking. Bake covered casserole at 350 degrees until hot and bubbly. Cut with spatula and serve.


Nutritional Information:

2543 Calories (kcal); 185g Total Fat; (65% calories from fat); 162g Protein; 58g Carbohydrate; 719mg Cholesterol; 4494mg Sodium

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