Chicken Tortilla Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I started making this delicious dish about 15 years ago, after my husband and I were married. Pamela Hoekstra, Hudsonville, Michigan Ingredients:
1/2 cup chicken broth |
1/2 cup chopped onion |
1/4 cup chopped celery |
3 cups cubed cooked chicken |
10 flour tortillas (6 inches), torn into bite-size pieces |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (4 ounces) chopped green chilies |
3/4 cup shredded cheddar cheese, divided |
3/4 cup shredded monterey jack cheese, divided |
1/2 teaspoon white pepper |
1 cup salsa |
Directions:
1. In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper.
2. Transfer to a greased 11-in. x 7-in. baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 4-6 servings.
|
|