Mexican Chicken Casserole

Mexican Chicken Casserole

Mexican Chicken Casserole

1-1/2 pounds chicken breasts or tenders, cooked and shredded

12 corn tortillas, cut into quarters

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup milk

1-1/4 cups mild salsa

8 ounces of mushrooms, sliced

1 bunch of green onions, chopped

4 cloves of garlic, minced

2 tablespoons oregano

3/4 teaspoon black pepper (or less if you don’t like it spicy)

2 7-oz. cans whole green chiles, rinsed and seeds removed

1 pound cheddar cheese, grated

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