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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
Instructions
- 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
