Chicken Tortilla Casserole California-Style |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A family favorite! I often make it to freeze in portions for my family to take to work (reheats easily in a microwave). I generally make this as low-fat as possible using skim milk, low-fat cheeses, tortillas & soups. Ingredients:
4 whole chicken breasts (skin removed) |
1 dozen flour tortilla |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of chicken soup |
1 small onion, chopped |
1 (15 ounce) can chili without beans |
1/2 cup milk |
3/4 cup green chili salsa |
1/2 lb grated sharp cheddar cheese |
1/2 lb grated monterey jack cheese |
Directions:
1. Microwave (or otherwise cook) chicken until tender.
2. Bone and lay in chunks in a greased large shallow baking dish.
3. Break up 1 dozen flour tortillas and lay them on top of the chicken.
4. Mix together the soups, onion, chili, milk and salsa.
5. Spread this mixture evenly over the top of the chicken and tortillas.
6. Sprinkle both cheeses on top of the casserole.
7. You can freeze the casserole at this point if you wish.
8. Bake the thawed casserole at 350F for 45 minutes.
9. This also freezes well after it has been cooked.
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