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This is one of our family’s favorites!  A real Texas-style treat!

Whole chicken, cooked and boned
1 can cream of chicken soup
1 can cream of mushroom soup
1 can RO*TEL original
~6 soft corn tortillas
~2 cups shredded cheddar cheese

Combine soups and RO*TEL in saucepan and simmer about 15 minutes.  Tear 3 soft corn tortillas into quarters and layer in a 9x13x2-in. greased baking dish, covering the bottom of the dish.

Layer half the cut-up chicken on top of the tortillas, then spoon half of the sauce over the chicken.

Repeat with the remaining 3 tortillas, chicken, and sauce.  Cover with shredded cheddar cheese.

Cover dish with foil and bake at 350˚for between 45 mins. – 1 hour until a knife placed in the center comes out warm.  Remove and serve.  Delicious!

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