6 Servings
Chicken Tex-Mex
Jalapeno cheddar cheese Chicken Tex-Mex
1 package Corn tillas
1 can of Hot RO*TEL
1 can of Mild or Original RO*TEL
1 can of Cream of cken Soup
1 can of am of Mushroom Soup
4 cups of Sharp ddar Cheese
4 cups of Chopped cken
2 cups of Crushed tilla Chips (Tostitos work best)
1 OPTIONAL
1 r Cream
1 Fresh or pickled apenos
Cook chicken until done and cut into chunks. Spray a large casserole dish with PAM cooking spray and pre-heat oven to 350 degrees. Mix with a fork all soups, 2 cups of cheese and chicken together in a large bowl. Quarter the tortillas and place one layer (1/2 tortillas) along the bottom of greased casserole dish. Cover the tortillas completely with 1/2 the chicken, soup and cheese mixture. Repeat the tortilla layer and cover with the other 1/2 of the chicken, soup and cheese mixture. Place casserole in oven and bake ~~at; 350 until casserole is bubbling (40 minutes). Remove casserole and scatter crushed tortillas chips all over the top of casserole. Cover the tortilla chip layer with remainder of cheese. Place casserole back in oven and cook another 10 minutes or until cheese is fully melted and begins to turn golden and brown. Remove and let sit for 5 minutes to cool and set then serve. Garnish individual servings with sour cream or jalapenos to taste.
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