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This is a Paula Deen recipe. I made a few changes to make it a little more healthy and it still tasted great!

Start with a package of small tortillas, one can each - cream of mushroom soup, cream of chicken soup, cheddar cheese soup, and rotel.  You also need some shredded chicken.  I didn't have any on hand so I just used a can of chunk chicken breast.  Either way would be good.  You also need about a cup and a half of shredded cheddar cheese. (not pictured)

To make it healthier, I used the 98% fat free soups.
Pour all three cans of soup into a large bowl.
Add chicken.
Add rotel.
Mix everything together.
Spray a 9x13 dish with cooking spray.  I really like using the aluminum pans.  I know it's not very "Green", but I really like that I can just throw it away.  I don't use them all the time, just on days that it's been crazy in this house!  So don't judge me too bad!
Pour in enough of mixture to cover the bottom of the pan.  This layer is pretty thin.
I took two tortillas and tore them into four strips ...
Then lay two whole tortillas on top of mixture, and two strips so you cover everything.
Put some more of the mixture on top of the tortillas.  You want a good layer, but not too thick.
Then more tortillas.  (I put the strips on the opposite side as I did on the first layer.)
You can make it with as many layers as you want.  I do three layers.  End with the mixture, then top with cheese.
Bake in 350 degree oven for 30 mins.

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