Chicken Tortilla Casserole
Chicken Tortilla Casserole recipe
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
corn tortillas (6-inch)
|
*
|
| ½ | cup |
milk
|
|
| ½ | pound |
cheddar cheese
shredded |
|
| 1 | can |
green chili salsa
|
* |
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of chicken
|
|
| 3 | each |
chicken breasts
cooked, |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
corn tortillas (6-inch)
|
*
|
| 118 | ml |
milk
|
|
| 226.8 | g |
cheddar cheese
shredded |
|
| 1 | can |
green chili salsa
|
* |
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of chicken
|
|
| 3 | each |
chicken breasts
cooked, |
|
Directions
Cut or tear the tortillas in ½ inch squares.
Put half of them on the bottom of a baking dish and cover with ½ of the cheese.
Mix salsa, both soups and chicken together.
Add half of this mixture to the baking dish.
Repeat the layers and top with cheese.
Cover and refrigerate for 24 hours.
Bake at 350℉ (180℃) F for 45 min.
Uncover for the last 15 minutes to brown top.
