Assemble this casserole just before it goes into the oven so the chips will not become too soft.


Makes 6 servings


1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mild green chili salsa
1 can (4 ounces) diced green chilies, undrained
8 cups taco chips
2 to 3 cups shredded cooked chicken or turkey
2 cups (8 ounces) shredded Cheddar cheese
Sliced pitted black olives for garnish
Cilantro sprigs for garnish


  1. Preheat oven to 350°F. Combine soup and salsa in medium bowl; stir in green chilies. Place 1/3 of chips in 2- to 2-1/2-quart casserole; top with 1/3 of chicken. Spread 1/3 of soup mixture over chicken; sprinkle with 1/3 of cheese. Repeat layers. Bake, uncovered, 15 minutes or until casserole is heated through and cheese is melted. Garnish with olives and cilantro.

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