Serves 4
Ingredients
4 cups crushed tortilla chips
8-12 ounces roasted chicken, shredded
20 ounces pico de gallo
4 cups cream of mushroom soup
4 white corn tortillas
2 cups mild Cheddar cheese, shredded
2 cups Pepper Jack cheese, shredded
Directions
Preheat oven to 350°. Cover the bottom of an ovenproof casserole dish with crushed tortilla chips. Top with shredded chicken, pico de gallo, and half the mushroom soup. Add a layer of corn tortillas and then repeat layers of chicken, pico, and soup. Cover with cheddar cheese, top with Pepper Jack cheese. Bake 10-15 minutes. Before serving, top casserole with another ounce or two of pico de gallo and one large pickled jalapeño. Serve with black beans and cold beer.