Chicken Tortilla Casserole |
| Name: |
Keri Scott |
| Base: |
Little Rock Air Force Base |
| Recipe: |
Chicken Tortilla Casserole
INGREDIENTS:
1 (10 3/4-ounce) can condensed cream of chicken soup ;
1 (10 3/4-ounce) can condensed cream of mushroom soup ;
2 cups cooked shredded chicken ;
1 (4-ounce can) diced mild green chilies ;
1 small onion, diced ;
1 cup sour cream ;
2 cups shredded cheddar cheese ;
1 dozen 12-inch flour tortillas ;
DIRECTIONS:
1. Preheat oven to 350°F (175°C).
Combine the soups, chicken, green chilies, onion and sour cream in a medium size bowl. Set aside.
2. Stack and cut tortillas into bite size pieces and layer 1/3 onto the bottom of a greased 9 x 13 x 2-inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, ending with cheese on the top layer.
3. Bake for 45 minutes or until hot and bubbly. Allow to set for 5 minutes before serving.
Makes 6 to 8 servings. |
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