Chicken Tortilla Casserole
So, I am not a big fan of casseroles, but I am thrilled to say that I made this one this past weekend, and I loved it!
The flavors all blended well together & it would make fabulous leftovers.
Here’s how to make it!
Ingredients:
1 can (10 3/4 oz condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz sour cream
1/2 cup milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas, torn into bite-size pieces
1 medium green bell pepper, chopped
1 can (4.5 oz) chopped green chiles
1 container (8 oz sour cream
1/2 cup milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas, torn into bite-size pieces
1 medium green bell pepper, chopped
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend
Now first off, for the 2 1/2 cups of chicken, you can either buy a rotisserie chicken at your grocery store & shred that or buy a package of boneless, skinless chicken breast (which is what I did) and then diced it up and threw it into a pot of boiling water until it cooked through & then shredded it up. I didn’t measure it after, I just shredded the whole thing & threw it all in!
Now, for the Directions
1. Heat oven to 350°F.
Spray 13×9-inch glass baking dish with cooking spray.
In large bowl, mix soup, chiles, sour cream and milk until blended.
Stir in chicken, tortillas and bell pepper.
Stir in tomato and 1 cup of the cheese.
Spoon and spread mixture in baking dish.
Cover with foil.
Bake 40 minutes.
Uncover; sprinkle with remaining 1/2 cup cheese.
Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly.
Let stand 5 minutes.
Enjoy and let me know how it comes out!
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