Mexican chicken casserole

Ingredients

• 6 cups of cook chicken meat shredded
• 24 oz Mexican Cheese blend (divided in half)
• 2 bunches green onions chopped (divide in half)
• 2 10 3/4 oz cream of chicken soup
• 3 cups sour cream
• 1 4oz can of chopped green chillies
• 1 cup pitted black olives finely chopped
• 1 cup finely chopped mushrooms
• 12 10 inch flour tortillas

You may like

Salad jar mexican style

Preparation

• Pre heat oven 350. Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.
• Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish
• Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.
• Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.

Report a mistake in the recipe text