Chicken Tortilla Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My aunt in California shared this zesty chicken casserole recipe with me. It's easy, filling and feeds a big group. Sarah Thompson Ingredients:
5 to 6 corn tortillas (6 inches), cut into strips |
8 cups cubed cooked chicken breast |
1 can (4 ounces) diced green chilies |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
3 cups (12 ounces) shredded monterey jack cheese |
Directions:
1. In a greased 13-in. x 9-in. baking dish, layer half the tortilla strips, half the chicken and half the chilies. In a large bowl, combine the soups and sour cream; spread half over the chicken. Top with half the cheese. Repeat layers.
2. Bake, uncovered, at 350° for 45 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving. Yield: 8-10 servings.
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