Chicken Tortilla Casserole


4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can green Ortega Chili Salsa
1 dozen corn tortillas
1 cup milk
1 cup grated onion
1 pound grated cheese – Sharp Monterey
Saved chicken stock


Boil chicken until tender, bone and cut into large bite pieces. Cut tortillas into one-inch squares. Mix soups, milk, onion, and salsa. Grease large shallow dish. Place four teaspoons chicken stock in the bottom of the dish. Place a layer of tortillas in the dish, layer chicken, then soup mixture. Continue layers until ingredients are used ending with soup mixture. Top with grated cheese. Let stand in refrigerator for 24 hours. Bake 1 – 1 1/2 hours at 300-degrees. 


Recipe from Carol Horst


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