Monday, December 26, 2011

Mexican Chicken Casserole

10-12 6" corn tortillas
1 10 oz can chicken (or cooked chopped chicken from your freezer)
1 can tomatoes and green chiles
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz shredded cheese (mexican blend or cheddar)
1 small onion, chopped tiny (or we use dried minced onion)

Tear tortillas up and layer pieces in bottom of 9x13 baking dish that's been sprayed with nonstick spray. Top tortillas with chicken and 1/2 of cheese. Combine tomatoes w/ green chiles, soups and onion in bowl and then pour on top of chicken and cheese. Use a fork and kind of move the chicken and tortillas around just a bit to allow the sauce to run down to the bottom in some places. Top with remaining cheese. Bake at 350, covered with foil, for about 30 minutes. Remove foil and bake about 5 more minutes. Serves 6-8.

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