Select a size: | | | |
| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
Ingredients
- 1 whole Batch Of Taco Chicken (See My Recipe Box)
- 7 ounces, fluid Chicken Broth
- 1 can (10 Oz. Size) Cream Of Mushroom Soup
- 1 can (10 Oz. Size) Cream Of Chicken Soup
- 1 can (10 Oz. Size) Rotel, Original
- 1 whole Onion, finely chopped
- ¾ cups Sour Cream
- 2 cups Mexican Blend Cheese, Divided
- 12 whole Tortillas, White Or Wheat
- Taco Sauce, Lettuce And Tomato, To Serve
Preparation Instructions
Begin this recipe by making a batch of Taco Chicken in your crockpot (see my recipe box).
Mix together in a large bowl the shredded taco chicken, broth, soups, Rotel, chopped onion, sour cream and 1 cup cheese. Stir well, set aside.
In a skillet, brown both sides of each tortilla. Cut into fourths and add into your bowl of creamy mixture, stirring carefully to mix well and coat each tortilla.
Scrape into an oversized 9×13 casserole dish and bake at 350ºF uncovered for 1 hour. In the last 20 minutes of cook time, add the remaining cup of cheese.
Serve with taco sauce, lettuce and tomato.
