serves 6–8
ingredients
6 skinless chicken breast fillet
halves, cooked and chopped
100g/4oz canned chopped
green chillies
225g/8oz Cheddar cheese,
grated
275g/10oz canned condensed
mushroom soup
225ml/8fl oz milk
12 corn tortillas
175g/6oz plain potato
crisps, crushed
• Preheat the oven to 180°C/
350°F/Gas mark 4. Lightly grease
a 23cm/9in square baking dish
with vegetable oil.
• Combine the chicken, green
chillies, cheese, soup and milk.
• Place 4 tortillas in the bottom of the
prepared baking dish, and spread
one-third of the chicken mixture
over the tortillas. Repeat the layers
until all tortillas are used, ending
with chicken mixture. Top with the
crisps. Bake for 30 minutes until
bubbly. Serve immediately.
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