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Get the recipe from : winnerdinners

My crowd LOVED this (my husband, kids, their friends). I am from south TX and we like things spicy so I used hot green chiles as well as medium enchilada sauce, other than that I followed the recipe pretty closely. A dollop of light sour cream perfected the dish. Will make this again for sure.


  • 1-1/2 pounds chicken breasts or tenders, cooked and shredded
  • 12 corn tortillas, cut into quarters
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1-1/4 cups mild salsa
  • 8 ounces of mushrooms, sliced
  • 1 bunch of green onions, chopped
  • 4 cloves of garlic, minced
  • 2 tablespoons oregano
  • 3/4 teaspoon black pepper (or less if you don’t like it spicy)
  • 2 7-oz. cans whole green chiles, rinsed and seeds removed
  • 1 pound cheddar cheese, grated

See Full Instruction on : www.winnerdinners.com

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