This dish is requested often when my office staff has a pot luck event. I just made it this week and it was gone before lunch - by 10:30AM!! -Karen
Chicken, cooked, 2 to 3 cups cubed or shredded
1 can cream of chicken soup (or cream of mushroom – I've used both)
1 (8 oz.) pkg. cream cheese, softened to room temperature
½ c. sour cream
1 pkg. taco seasoning mix
1 T. oregano
½ t. crushed red pepper (optional)
2 cups Mexican blend shredded cheese
Salsa
6 tortilla shells
Mix together soup, cream cheese, sour cream, taco seasoning mix, oregano and crushed red pepper (if using). Add chicken. Set aside.
In a 9 X 13 baking dish, spread a couple of tablespoons of salsa on bottom of dish. Follow with a layer of tortilla shells. I use the small shells. 3 will make each layer. 2 whole, then tear 1 in half to finish layering. Spoon half of the chicken/soup mixture on shells, followed by several tablespoons of salsa. . Sprinkle half of the cheese blend on top of the salsa. Repeat layers. Bake at 350 degrees for approximately 25 to 30 minutes or until bubbly.
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