Chicken tortilla casserole

Chicken tortilla casserole



  • skim milk - 2 c
  • onion, grated - 1 item
  • corn tortillas - 1 doz
  • can green chile salsa - 1 to
  • whole chicken breasts no skin - 4 item
  • can each: 97% fat free cream of mushroom and cream of chicken soup - 1 3/4
  • fat free Cheddar cheese, grated - 1 lb

How to make chicken tortilla casserole:

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.

Pam spray a 13 x 9-inch pan. Put 2 tablespoons water on bottom of dish. Place a layer of tortillas in dish, then chicken, then soup mixture. Top with cheese. Store in refrigerator for 24 hours to allow flavors to blend. Bake at 300° for 90 minutes. Serves 8.

Recipe categories: Chicken, Poultry, Casseroles.

Chicken tortilla casserole
Average rating: 3.8 of 5, total votes: 5
Cook. Time: PT1H15M
Total Time: PT1H15M

Cause of complaint:

Related ingredients:
milk, salt, flour, butter, water, vegetable oil, pepper
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