Chicken Tortilla Casserole
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A mexican take on chicken tortilla casserole, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 4 whole chicken breasts (no skin)
- 1 doz. corn tortillas
- 1 (10 3/4 oz.) can each: 97% fat free cream of mushroom and cream of chicken soup
- 2 c. skim milk
- 1 onion, grated
- 1 (8 to 10 oz.) can green chile salsa
- 1 lb. fat free Cheddar cheese, grated
Method
Wrap chicken breasts in foil and bake 1 hour at 400°.
Cool and bone chicken.
Break into large pieces.
Cut tortillas into 1-inch strips or squares.
Mix soups, milk, onion and salsa.
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