Chicken Taco casserole

Sauce:

Mix 

1 can cream of mushroom soup

1 can cream of chicken soup

1 can rotel tomatoes 

1 c chicken broth

In casserole dish - layer:

corn tortillas

1½ c cooked chicken - first layer half

½ a pablano chili, diced (or bell pepper,or green chili)

½ onion, diced

cover with ½ of the sauce

cover with shredded cheese

Make another layer the same but

sprinkle top with 1 t garlic powder

Bake 350°

40 minutes

Breakfast Tacos/Burritos

3" Chorizo (beef or pork)
6 corn tortillas (or 2-3 flour)
2 eggs
2 med size potatoes
1/4 C shredded cheese (jack/cheddar or mixed)
salt and pepper


Poke a few holes in each potato and microwave for 5 minutes (or until tender).
Dice potatoes* into bite sized pieces and season with salt and pepper.
Cook chorizo over medium heat for about 3 minutes. 
Add potatoes to pan and stir.
Crack eggs into pan and scramble with potato mixture.
Sprinkle cheese over all, remove from heat and cover for 1 minute to melt the cheese.

Meanwhile: fry tortillas in taco shape until crispy.

Fill shells and serve.
*You can peel them or leave the peel on.

For (2-3) burritos use unfried flour tortillas instead.

Thanks to Johnny for this recipe :)