Description Edit

This recipe came from The Printey Estate sale. It was obtained it as part of the Family Collection from The Printey Estate in Forney, Texas in 2001.

Ingredients Edit

Directions Edit

  1. Mix together soups, chili, salsa, milk and onion.
  2. Tear tortillas into small pieces.
  3. In a rectangular baking dish, layer half the chicken, half the sauce and half the cheeses
  4. Repeat
  5. Bake at 350°F for 45 minutes.
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