Chicken Tortilla Casserole  Casseroles  428 reads

1 (10 3/4-ounce) can condensed cream of chicken soup
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 cups cooked shredded chicken
1 (4-ounce can) diced mild green chilies
1 small onion, diced
1 cup sour cream
2 cups shredded cheddar cheese
1 dozen 12-inch flour tortillas

Preheat oven to 350*F (175*C).
Combine the soups, chicken, green chilies, onion and sour cream in a medium size bowl. Set aside.

Stack and cut tortillas into bite size pieces and layer 1/3 onto the bottom of a greased 9 x 13 x 2-inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, ending with cheese on the top layer.

Bake for 45 minutes or until hot and bubbly. Allow to set for 5 minutes before serving.

Makes 6 to 8 servings.
Rating 2.83/5
Rating: 2.8/5 (109 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team