| Ingredients: 10 potato 3 Can(s) cream of chicken soup 2 Tablespoon(s) chopped white onion 2 Cup(s) cooked shredded chicken breast 1/4 Cup(s) butter 12 tortilla 1/4 Cup(s) flour 1 Teaspoon(s) salt 4 jalapeno pepper 1/2 Teaspoon(s) dry mustard 4 Cup(s) white rice 1 Dash(s) black pepper 1 1/2 Cup(s) milk 2 Cup(s) cheddar cheese 1/2 Pound(s) diced cooked ham |
Directions:
Preheat oven to 350F. In medium saucepan, heat cream of chicken soup until slightly runny. In a lightly oiled 9x13 casserole dish, pour some of the soup on the bottom. Layer ingredients in the following order: torn-apart tortillas, chicken, cheese, jalapeno peppers. Continue layering until all ingredients are gone (about 4-5 layers, ending with cheese/peppers). Bake, uncovered, at 350F for 25 minutes. Serve over white rice. |