SANTA FE CHICKEN CASSEROLE

SANTA FE CHICKEN CASSEROLE

Festive & delicious! Guaranteed to please!!

Common Tables Tip: Plan on putting this one together before your guests arrive . . . then just pop it in the oven about 30 minutes before you plan on moving folks into the dining room. (NOTE: If assembled earlier in the day, be sure to refrigerate until time to bake. Add 5 minutes to cooking time if ingredients are chilled.)

Yield: 6 to 8 servings

1 10 ½ oz. can condensed cream of mushroom soup
1 10 ½ oz. can condensed cream of chicken soup
¾ cup milk
¼ cup sour cream
1 lg. onion, chopped
1 4-oz. can chopped green chilies
1 Tbsp. dry taco seasoning mix
2 ½ cups cooked chicken, diced
12 corn tortillas
Cooking oil
Sour cream
Chunky salsa
Shredded crisp lettuce

Preheat oven to 350 degrees

Combine the soups, milk, sour cream, onion, green chilies, taco seasoning and chicken in a large saucepan. Heat thoroughly, stirring occasionally. Set aside.

Fry tortillas in hot oil, about 1 minute to soften. Drain on paper towels.

In a 3-4 quart buttered casserole, place a layer of tortillas, a layer of soup mixture and a layer of grated cheese. Repeat layers, ending with cheese. Bake for 25-30 minutes.

Pass extra sour cream and salsa and top with shredded lettuce.