2 cups boneless chicken, cooked and diced
1 can (10-3/4 ounces) cream of mushroom soup
1 can (10-3/4 ounces) cream of chicken soup
1 cup sour cream
1 can (7 ounces) salsa verde (green hot sauce)
16 corn tortillas, each cut into 4 wedges
Chili powder or paprika
1-1/2 cups Mexican cheese, shredded
Tomatoes, diced (optional)
Green onions, minced (optional)
Guacamole (optional)
Combine chicken, soups, sour cream and salsa verde. Alternate first mixture with layers of tortilla pieces and cheese in a crockpot. Sprinkle top with chili powder or paprika. Cook on low for 4 hours or high for 2 hours. Serve chicken casserole with a garnish of diced tomatoes, minced green onions and guacamole if desired.

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