3 cups cooked chicken breast -cubed or shredded
16 oz. salsa
1 cup water
1 Tablespoon chicken bouillon
24 oz. sour cream
16 oz. cream cheese
1-1/2 # Velveeta- shredded
1 can corn- drained
1 bag flour tortillas
Simmer chicken, salsa, water and bouillon for 1/2 hour. Mix sour cream,
cream cheese together. Spray a 10 x 14" pan with Pam. Place 1/2 tortillas on
bottom, spread with 1/2 of cream cheese mixture, 1/2 of chicken mixture, 1/2
of corn. and 1/2 of Velveeta. Repeat. Bake for 1 hour 15 minutes. Rest 15
minutes before cutting.
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