Wednesday, November 7, 2007

Chicken Taco Bake

2 cans chicken breast (or about 2 chicken breasts, cooked)
1 can 10-12 oz. tomato soup
1 cup salsa
1 cup shredded cheddar cheese (divided into 2 half cups)
1/2 cup milk
6 flour tortillas cut into one inch pieces
taco seasoning to taste - I used about 1/4 package

In baking dish, shred chicken, mix with other ingredients and 1/2 of cheese. Bake at 400 degrees for 20 minutes. Sprinkle remaining cheese on top, cook another 5 minutes to let cheese melt. Serves about 4.

Notes: I got this recipe from my sister, Karen. I used chicken breasts instead of the canned stuff, and I only used 3 large tortillas instead of 6. Easy and tasty.

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