6 Cans Cream of Chicken soup (10 3/4 oz.)
1 Jar Salsa (4 lb)
4 Chicken Breasts (cooked and cubed)
2 Cans Green Chili Enchilada Sauce (large)
1 Can (Enchilada) Milk
Mix all together in pan.
Stir in to mixture, 2 bags (13 oz) crushed tortilla strips
Top with Cheese
Cook 1/2 hour at 350*
Christy Perkins
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