Ingredients
- Servings: 4
- 1 (10 3/4 ounce) can campbell's creamy ranchero tomato soup
- 1/2 cup water
- 2 cups cubed cooked chicken
- 4 (6 -8 inch) flour tortillas or 6 corn tortillas, cut into strips
- 1/2 cup shredded cheddar cheese
Recipe
- 1 mix soup, water and chicken.
- 2 stir in tortilla's.
- 3 spread in a 2 quart shallow baking dish.
- 4 top with cheese and cover.
- 5 bake at 350 for 25 minutes or until hot.
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