1 1/2 lbs boneless skinless chicken breast, shredded
1 can cream of chicken soup
12 oz cream cheese
25 oz Cheddar cheese, shredded
25 corn tortillas
1 16 oz jar green salsa
9x13 pan
tin foil
Cook and shred chicken and set aide. Mix cream cheese, soup and salsa together. Set aside. Cut tortillas into fourths. Put a small layer of mix on the bottom of the foil pan. Lay out the tortillas to make a thin layer. Layer sauce, chicken , cheese. Repeat until pan is full, making sure the top layer is sauce and cheese. Cover and freeze.
Cook for 40 min, if thawed. 1.5-2 hours if frozen 350
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