“Here is my twist on this classic dish. My family loves it creamy and loaded with tons of vegetables. It is a one-dish wonder. Of course, veggies can be changed-up, based on what is in season and in the house when cooking. I have even wondered if black beans would be good in it. Mix it up and make it work for your family too!”
READY IN:
55mins
SERVES:
12
YIELD:
18 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken breasts into cubes. Cook the pieces in a frying pan with water. Set aside.
  2. In a large bowl, combine soup, tomatoes and chiles, cheese, onion, celery, corn, mushrooms, and pepper. Add Mrs. Dash seasoning to your taste. Add chicken to mix.
  3. Spray a 13X9 Corning Ware dish with cooking spray. Layer two to three tortillas on the bottom of the pan. Add half of the vegetable/soup/chicken mix. Create another layer of tortillas. Spread the rest of the vegetable/soup/chicken mix on the top.
  4. Bake at 350-degrees for 25-30 minutes. Let stand for five minutes and serve.

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