Baked Chicken Viva
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A mexican take on baked chicken viva, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 4 chicken breasts, skinned and shredded
- 1 1/2 to 2 doz. corn tortillas, cut into 1-inch strips
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 (7 oz.) can green chile salsa
- 1 (4 oz.) can diced green chiles
- 1 lb. Cheddar cheese, grated
Method
Bake chicken breasts; bone and shred.
Add, in a large bowl, tortillas (cut in strips), soups, salsa, chiles and cheese to the chicken.
Mix well.
Pat into a 13 x 9-inch pan.
Bake 1 hour and 15 minutes at 300°.
Rate:
