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May 16, 2011

Chicken Tortilla Casserole

Chicken Tortilla Casserole
So, I am not a big fan of casseroles, but I am thrilled to say that I made this one this past weekend, and I loved it!
The flavors all blended well together & it would make fabulous leftovers.

Here's how to make it!

1 can (10 3/4 oz condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz sour cream
1/2 cup milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas, torn into bite-size pieces
1 medium green bell pepper, chopped
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend

Now first off, for the 2 1/2 cups of chicken, you can either buy a rotisserie chicken at your grocery store & shred that or buy a package of boneless, skinless chicken breast (which is what I did) and then diced it up and threw it into a pot of boiling water until it cooked through & then shredded it up. I didn't measure it after, I just shredded the whole thing & threw it all in!

Now, for the Directions

1. Heat oven to 350°F. 
Spray 13x9-inch glass baking dish with cooking spray. 

In large bowl, mix soup, chiles, sour cream and milk until blended.
 Stir in chicken, tortillas and bell pepper. 
Stir in tomato and 1 cup of the cheese.
 Spoon and spread mixture in baking dish.

Cover with foil. 
Bake 40 minutes. 
Uncover; sprinkle with remaining 1/2 cup cheese.
 Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly.
 Let stand 5 minutes.

Enjoy and let me know how it comes out!

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