Chicken Tortilla Casserole |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Very simple and easy to put together. Ingredients:
4 -5 chicken breasts |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of chicken soup |
1/3 cup milk |
1 cup sour cream |
1 (4 ounce) can diced green chilies |
3/4 lb monterey jack cheese, shredded |
4 -5 corn tortillas, sliced into 1-inch strips |
1/4 cup ripe olives (optional) |
Directions:
1. Cook chicken breasts using your favorite method. (Mine is to place them in a casserole dish, sprinkle with an envelope of dry onion soup mix and add 1/2 to 1 cup white wine. Cover and bake in a 350 oven until done.
2. Remove skin and bone from chicken breasts when cool enough to handle. Cut into medium bite size pieces.
3. Combine soups,sour cream and milk.
4. Spread about 1/3 of the soup mixture over the bottom of a casserole dish. Top with 1/2 of the tortilla strips, 1/2 of the chicken, 1/2 of the chilies and 1/2 of the cheese.
5. Spread about another 1/3 of the soup mixture over this layer. Repeat with remaining tortilla strips, chicken and chilies. Top with the rest of the soup mixture and last half of the cheese.
6. If using, sprinkle with some sliced ripe olives.
7. Bake, uncovered in a 350 oven for approximately 45 minutes (or until hot and bubbly).
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