Ingredients
- 6 corn tortillas torn in (pieces)
- 1 onion (chopped)
- 1 paprika
- 2 cups chicken (cooked)
- 1 cup sour cream
- 1/2 cup milk
- 1 cup monterey jack cheese (grated)
- 1 cup cheddar cheese (grated)
- 1 package cream of celery soup
Cube chicken. Blend soup, sour cream, milk and salsa. Place half of the tortilla pieces over bottom of 1-1/2-quart microwave-safe casserole. Layer w/ half of chicken, onions, cheeses, and sauce. Repeat. Cover. Refrigerate several hours or overnight. Microwave, covered, 12-14 minutes, or until bubbly. Remove from microwave, uncover, and sprinkle lightly with paprika. Allow to stand 5 minutes.
