This is one of our hardy favorites. Not sure if I shared this one before but just in case, here it is. In addition to dinner, the leftovers make an excellent Sunday Brunch. Simply crack a few eggs on the top and bake until the eggs are cooked. Be sure to add salsa for an extra little zip.


CHICKEN TORTILLA

6 Skinless Chicken Breasts
2 Cans each of Cream of Mushroom & Cream of Chicken Soup
4 Sm. Cans of Diced Ortega Chilies
1 Lg. Can Sliced Black Olives
2 Balls of Mozzarella Cheese
Flour Tortillas

Cook chicken, shred it and set it aside.
Mix the soups, chilies and olives and set aside.
Spray a baking dish with PAM and then place pieces of torn tortillas on the bottom.
Cover with shredded chicken and top with soup mixture.
Top this with another layer of torn tortillas.
Cover with more chicken and soup mixture.
Top to sliced Mozzarella Cheese.
Bake at 350 degrees until it bubbles.
Serve with crusty rolls and butter.

Kimmers--looks like it would make a lot. I would probably half it. How many tortillas do you normally use?

I make something similar to this but add enchilada sauce and make it in the crockpot. It's so easy and so good.

I just made this recipe for the first time, it is so good and EASY. We love cheese, so I covered the top with 1 1/2 cups of shredded cheese, instead of a sprinkling

Chicken Spaghetti

Serves 8


8 ounces angel hair pasta
2 cups chopped, grilled chicken or 1 large can of chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 10-ounce can Rotel diced tomatoes and green chiles, undrained
8 ounces sour cream
Sprinkling of Parmesan or Mexican-blend cheese

Preheat oven to 350 degrees.

Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9" x 13" baking dish. Cover with foil and bake 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt.

Sounds good!

We use 24 of the small tortillas or 12 of the larger ones. Yes, it makes quite a bit but also freezes well and is even better the second time around. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

OK, thanks.

Enjoyed the leftover Chicken Tortilla for Sunday Brunch and it was even better than before. I put the leftovers in individual souffle bowls, cracked two eggs on top, added salt & pepper and baked them at 325 degrees for one hour. Try it! You'll like it!!!

Thinking I may try some version of this in the next couple of days, as I have some leftover chicken breast meat from a chicken noodle soup I just made.