Wednesday, August 10, 2011

Chicken Tortilla Casserole

I love love this meal! It's so delicious and I love how long it keeps. I'm very particular about the things that I eat left over. 
This is one of those meals that is just as good for almost a whole week after making it.

*Serve 8-10

4-6 chicken breasts cooked, and shredded (about 4 cups)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (15 oz) chili with beans
1 C salsa
1 can (4 oz) diced green chilies
½ C milk
1 onion finely chopped

Mix together.

12 corn tortillas
½ pound cheddar cheese
½ pound jack cheese


Tear tortillas in small pieces. Arrange them in bottom of 9 by 13 casserole dish. 

Pour half of the mixture over them and top with both cheeses. 

Repeat ending with cheese on top. 

Bake for 45 min at 350.

*Serve on top of cooked white or brown rice.

3 comments:

Kelly said...

Rachel, Thanks sooo much for this wonderful blog. I am so tired of my recipes. I am going to make the Chicken Tortilla Casserole tommorow night. Keep them coming! I am going to be visiting this site often. Love, Kelly Talbot

Jay & Rachel said...

Kelly, I am so glad its been useful to you! I will certainly keep them coming. Thanks for visiting :)

Brandon + Chelsea + Ella said...

yummm need to try this one!