Chicken Tortilla Casserole
Chicken Tortilla Casserole
Submitted by : Deloris Cochran
Location: Tucson, Arizona
1 dozen corn tortillas-cut into
1 inch squares
1 lb cheddar cheese, grated
1 can cream of mushroom soup
1 can cream of chicken soup
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1 cup sour cream
1 onion, chopped
2 cans ortega green chile salsa
4 chicken breasts or 1 whole chicken
(baked and shredded)
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Mix the soups, sour cream, onion, salsa and shredded chicken. Butter large casserole dish and divide the
soup mixture and tortillas in alternate layers. Place tortillas in first, soup mix, cheese, tortillas,
soup mix, cheese, tortillas, cheese. Let stand in refrigerator for 24 hours to blend flavors. Bake at
300 degrees for 1 to 1-1/2 hrs. (until bubbly).
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