CaliGirl
07-24-2004, 11:43 PM
Viva La Chicken Tortilla Casserole
Serves: 6 to 8
1 chicken, cooked, cut-up into bite size pieces
1 can each: Cream of Chicken soup, Cream of Mushroom soup
1 small can Ortega diced chili’s
1 doz. corn tortillas
1 cup milk
1 onion chopped
1 lb. grated cheddar cheese
Cut or tear tortillas into pieces. Mix soups, milk, onion, ¾ of grated cheese, diced chili’s. Butter large deep casserole dish. Put 2 T. of broth or water in bottom of baking dish. Place a layer of tortillas in dish, then chicken, soup mixture. Continue with another layer of each, ending with soup mix. Top with remaining cheese. Let stand in refrigerator 24 hours. This is important to allow flavors to blend. Bake 350° for 1 - 1½ hours.
Serves: 6 to 8
1 chicken, cooked, cut-up into bite size pieces
1 can each: Cream of Chicken soup, Cream of Mushroom soup
1 small can Ortega diced chili’s
1 doz. corn tortillas
1 cup milk
1 onion chopped
1 lb. grated cheddar cheese
Cut or tear tortillas into pieces. Mix soups, milk, onion, ¾ of grated cheese, diced chili’s. Butter large deep casserole dish. Put 2 T. of broth or water in bottom of baking dish. Place a layer of tortillas in dish, then chicken, soup mixture. Continue with another layer of each, ending with soup mix. Top with remaining cheese. Let stand in refrigerator 24 hours. This is important to allow flavors to blend. Bake 350° for 1 - 1½ hours.