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I’ve tried making this dish using both unheated corn tortilla chips and warmed tortilla chips. I didn’t find a difference in the taste or texture. The taste was ok, but I’d like to find a way to have the tortillas be crunchier. I’m going to try making a smaller batch gluten-free, it’s the canned soup that will have to be replaced and I haven’t gotten to playing around with that yet.
12x corn tortillas
1x 26 oz can cream of chicken soup
1x 16 oz sour cream
1 cup salsa
1 lb chicken (I actually used 2x 9 oz packages of Perdue Short /Cuts chicken)
4 oz shredded taco cheese
1x 1 oz Taco Seasoning mix
Preheat oven to 350 degrees.
Combine soup, sour cream and taco mix in a saucepan.
Heat, mixing well.
Spray large baking dish with cooking spray.
While soup mixture is heating, cut the corn tortillas into strips or pieces and place into the baking dish.
Remove soup mixture from heat.
Stir in the chicken and salsa.
Pour contents of saucepan over the tortillas, making sure to cover them all.
Sprinkle shredded taco cheese on top of the dish.
Bake for 20 minutes or until the cheese on top is melted and starting to brown.
Let sit for 10 minutes before serving.