This is another of my at-least-it's-better-than-going-through-the-drive-thru recipes.
For a more healthful dish, choose reduced-fat soup, 2% cheese and fat free sour cream!
This colorful dish is yummy garnished with a dollop of sour cream!
For a larger group, double this recipe and bake in a 9x13.
2 cups cooked, chopped chicken (from your freezer, rotisserie or canned)
1 can cream of chicken soup
1 cup salsa
1 can Southwestern Style Mexicorn
2 cups shredded Mexican cheese blend
6 corn tortillas
Preheat oven to 350 degrees. Coat a 9x9 baking dish with cooking spray.
Combine first 4 ingredients; set aside.
Cut each tortilla into 4 wedges.
Layer half of tortilla wedges in prepared pan.
Top tortillas with half of chicken mixture.
Sprinkle with half of the cheese.
Cover tightly with foil and bake until hot and bubbly, about 30 minutes.
Serve with a dollop of sour cream.
Substitute 1 pound of browned ground beef for chicken and a can of cream of mushroom soup for the cream of chicken soup.