The Frustrated Foodie: The Mexican Casserole Experiment
I took out my round glass baking dish. Almost the same diameter as the tortillas I had on hand. Then I got a bowl out and shredded Monterey Jack cheese and Extra Sharp White Cheddar into it (approximately 6 oz. total). I added a 4 oz. can of diced green chiles, a 12 oz. can of white chunk chicken, drained, that I had already shredded, a can of cream of celery soup and maybe a half cup of salsa. The recipes I had looked at called for a couple cans of cream of chicken or mushroom soup and maybe a cup of chicken broth, but I just mixed it all together the way I had it with no extra liquid. It's a good thing I did!...
