Saturday, August 7, 2010

Treva's Mexican Chicken

Campbell's condensed soups: cream of mushroom ...Image via Wikipedia
My friend, Treva, survived feeding two boys that were teenagers about the same time. That is somewhat of a feat - teenage boys can EAT. Over the years, she's been great about sharing some cheap recipes that can feed the masses. Simple recipes that you usually have the ingredients on stock, easy substitutions if you don't have something and the ability to stretch the dish to feed more. Here's one that we like using chicken, canned soups and tortilla shells - common easy ingredients. I, however, feel compelled to add chili, onion and garlic powders. I can't help myself.

Treva's Mexican Chicken
1 can cheddar cheese soup
1 can cream of mushroom soup
1 can tomatoes (diced)
1 t. onion powder
6 flour tortillas
1 whole chicken cooked and deboned or 4 chicken breast, cut in bits.
1/2 t. pepper
1 t. kosher salt

Preparation -
Grease a 13x9 pan. Mix soups, tomatoes and spices. Place 2 tortilla shells on bottom of pan. Add layer of chicken. Add layer of sauce. Repeat. Final layer should be tortillas topped with cheese. Bake 350 degrees for 25-30 min. Let stand 5 minutes before cutting.
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