16 ounces Chihuahua cheese, shredded, or Monterey Jack
Fresh parsley for garnish
Heat oven to 350 degrees F. Grease a 2-quart casserole.
In large skillet heat the margarine and sauté onion until tender. Add chicken,
cream of mushroom and cream of chicken soups, chiles and green hot pepper sauce.
Dip one-third of the tortillas into the chicken soup and cover the bottom of
the prepared dish. Spread one-third of the chicken mixture over the tortillas and
top with one-third of the cheese. Repeat, making three layers in all, ending with
Bake for about 45 minutes.
Garnish with fresh parsley.
Serves 4 to 6.
Posted by Annette at Recipe Goldmine 9/19/2001 5:24 pm.