Ingredients:
- 1 package small corn tortillas
- 3 tablespoons butter
- 1/2 cup chopped fresh mushrooms
- 3 tablespoons flour
- 1 cup milk
- 1 small jar green taco sauce, about 8 ounces
- 1 tablespoon chili powder
- 2 cups cooked, diced chicken
- 1 tablespoon chili powder
- 1 small can diced green chiles, 4 ounces
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
Preparation:
Add taco sauce and chili powder to the mushroom sauce. In a large shallow casserole dish make a layer of the tortilla pieces. On top of the tortilla pieces, place a layer of chicken pieces. Top chicken with diced green chiles.
Pour the sauce evenly over all then top with shredded cheeses. Cover and
refrigerate for at least 2 hours or overnight. Bake at 350 degrees F. for
about 1 hour.
Serves 6.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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