4 boneless chicken breasts- cooked & shredded,
2 cans of cream of chicken soup
1 jar of monterey jack queso
1 cup of milk
shredded cheese (I used fiesta blend)
Mix the soup, queso and milk together in a bowl and set aside
Lightly grease the insides of the crockpot with oil or cooking spray
Put down a layer of corn tortilla shells...I put 2 whole ones and then tear one or two more in half to fill in the empty spots
Spread 1/3 of the cooked shredded chicken on top of the corn tortillas.
Cover with a layer of shredded cheese then pour 1/4 of the soup mixture on top of the cheese.
Top that with another layer of corn tortillas, chicken, cheese & soup mixture. Repeat one more time.
Then top with a layer of corn tortillas, the last bit of soup mixture and another handful or so of the shredded cheese.
Cook on high for 3 - 4 hours.
It will be bubbly and creamy and very yummy!!!
We enjoy ours with homemade pico de gallo & chips. The recipe for that can be found here.
4-5 Roma tomatoes- diced
1 medium red or yellow onion- diced
1 green pepper- diced
1 clove of garlic- minced
1 can of diced tomatoes with green chiles
fresh cilantro- finely chopped
Mix everything together in a large bowl. Cover and refrigerate for at least 4 hours to allow the flavors to mix well.
You can also add 1 jalapeno finely chopped to give it a little heat. If you add the jalapeno, you'll also need to add a couple teaspoons of lime to juice.
Another option that we really like is to add 1 fresh mango - diced.
For the chips.....just cut corn tortillas in triangles and deep fry in hot vegetable oil until lightly brown.
Salt to taste.