Ingredients
Corn Tortillas
Onion
1 Tsp. garlic salt
1 Tsp. chili powder
1/2 Lb. American cheese
1 can Rotel
1 can Cream of Chicken soup
3 large cans of canned chicken
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
Rotisserie attachment for Weber kettle — whole chicken, prime rib
700+ recipes from Mexico's 32 states — definitive overview
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven 350°. Dice and saute the onions in olive oil or butter. Mix onions, garlic salt, chili powder, cheese, rotel, cream of chicken soup, and drained canned chicken in a bowl and salt and pepper to taste. (Add more cheese and chili powder also, if desired.) Grease a casserole dish and line the bottom and sides with torn up corn tortillas. Pour the chicken mixture into dish. Top with more torn up corn tortillas and more cheese. Bake at 350° for 35 min.