Mexican Chicken and Green Chile Casseroles
Category: Cooking For A Crowd
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Serves/Makes: 28
Ready in: 1-2 hrs
- 12 cups chicken, cooked and diced
- 12 cups monterey jack cheese, shredded
- 6 cups chopped green chiles, canned
- 1 quart sour cream
- 4 cans cream of chicken soup
- 3 cups salsa
- 48 large corn tortillas
- 7 cups cheese, shredded
Combine the chicken, monterey jack cheese, green chiles, sour cream, cream of chicken soup, and salsa in a large bowl (or use a Dutch oven if you don\'t have a large enough bowl). Mix well. Place a corn tortilla in the bottom of a pie pan. Top with 1 cup of the chicken filling, then another tortilla, then more filling, then another tortilla, more filling, and end with a tortilla. Top with one cup of shredded cheese. Repeat with remaining ingredients and pie pans. Place pans in refrigerator and chill for 1-2 hours. Bake at 375 degrees F for 45-60 minutes, till hot and bubbly throughout.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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