MY DAD'S MEXICAN CHICKEN
I lived in a small town community as a young adult. I worked as tour guide in one of the museums that was located on top of a very high mountain. I had to climb up 348 stairs, built into the mountain itself to get to the museum. The rewards for working there were, I was in great shape, and the little Mexican restaurant was located at the bottom of the stairs. So at lunch I'd run those steps and head into the restaurant and buy a chicken casserole stuffed with tortilla chips. When I moved, I missed that recipe. My Dad and his wife created this. It's a really close match. I love it!!
Provided by Connie Deitz @Riven
Categories Chicken
Number Of Ingredients 12
Steps:
- Boil the chicken in a large pot of boiling water until it's cooked, no pink showing in the meat. Cool it only long enough to where you can shred it and place it into a big bowl.
- Add the spices to the shredded chicken and stir. Add the cans of soups and the salsa. Mix well.
- Heat oven to 350. Lightly grease a baking dish.
- Place a layer of tortilla chips inside the bottom of the greased baking dish. Can crush some of the chips if you choose. Sprinkle some of the cheeses over the top of the tortilla chips. Now spread a nice amount of the chicken mixture over the cheese. Repeat the layers, tortillas, cheeses and chicken mixture, until all of the chicken mixture is used up. Top with crushed tortilla chips, then sprinkle the cheese all over the top. Bake for about 15 minutes or until mixture is hot and bubbly and the cheese has melted. Very yummy! Thanks, Dad
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