Contributed by Diane S.
3 cups cooked chicken breast-cubed or shredded
16 oz. jar salsa
1 cup water
1 Tablespoon chicken bouillon
24 oz. sour cream
16 oz cream cheese
1-1/2 pounds shredded velveeta
1 can corn (I leave this out)
1 bag flour tortillas
Simmer chicken, salsa, water and bouillon for 1/2 hour. Mix sour cream and
cream cheese together. Spray a 10 x 14 pan with Pam. Place 1/2 of tortillas
on bottom of pan, spread with 1/2 of cream cheese mixture, 1/2 of chicken
1/2 of corn if using, and 1/2 of velveeta. Repeat layer. Bake at 350° 1
hour 15 minutes. Let rest 15 minutes before cutting.
September 98 Recipes