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, cooked
- 1 doz. corn tortillas
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 c. milk
- 1 onion, chopped
- 3/4 small can green salsa
- 1/2 lb. grated Cheddar cheese
Method
Bone and skin chicken; cut in large pieces.
Cut tortillas into 1-inch squares or strips.
Mix soups, milk and onion.
Add salsa.
Butter large shallow baking dish (8 1/2 x 12 1/2-inch). Place thin layer of tortilla, then chicken, then layer of soup mixture.
Repeat layers 2 or 3 times, ending with the soup mixture.
Top with cheese.
Let stand in the refrigerator for 24 hours.
Bake in a 350° oven for 1 1/2 hours, until bubbly hot.
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