This is one of the first dishes I learned to make.
It has become my son's favorite
So much so that he learned to make it while he was away at college
Being the awesome guy that he is
He offered to make it last night
(notice he only put jalapenos on his side thinking it was too hot for me)
Mexican Chicken
Ingredients
4 cups cooked chicken (shredded)
1 can chunky rotel tomatoes
1 cup chicken broth
8 oz sour cream
1 can cream of chicken soup
3 cups cheddar cheese (grated)
yellow corn tostada chips
Optional: sliced jalapenos or salsa
Directions
Preheat oven to 350 degrees.
Place chips on the bottom of 13X9 pan (enough to cover)
Mix chicken, tomatoes, sour cream, broth & soup together
Mix in a cup of cheese
Pour over the chips
Top with remaining cheese
You can also add jalapenos or salsa on top
Cook for about 25 minutes
Let set for 10 minutes before serving
4 cups cooked chicken (shredded)
1 can chunky rotel tomatoes
1 cup chicken broth
8 oz sour cream
1 can cream of chicken soup
3 cups cheddar cheese (grated)
yellow corn tostada chips
Optional: sliced jalapenos or salsa
Directions
Preheat oven to 350 degrees.
Place chips on the bottom of 13X9 pan (enough to cover)
Mix chicken, tomatoes, sour cream, broth & soup together
Mix in a cup of cheese
Pour over the chips
Top with remaining cheese
You can also add jalapenos or salsa on top
Cook for about 25 minutes
Let set for 10 minutes before serving
