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Chicken Tortilla Casserole
Chicken Tortilla Casserole

Chicken Tortilla Casserole

2 Hr(s) 40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 boiled chicken, white & dark meat or 1 can (12 oz. or larger) chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 medium onion, chopped
1 can (8 oz.) diced green chilies or 2 small cans
1 can chicken broth or broth from boiling your own chicken
1 package burrito size tortillas (10 or 12 count), cut in 1 inch pieces
1 lb Kraft Grated Monterey Jack & any flavor of cheddar cheese
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Let's Make It
If boiling your own chicken, cook until falling from bone. Remove from pot and cool, then remove bones and cut up or shredded chicken into 1/2 to 1 inch pieces.
In a large bowl: (I use my largest round Tupperware bowl that holds a cake), empty both cans of soup, chopped onion, chilies and chicken broth (If using broth from boiling chicken, use 1 soup can to measure your broth) Mix well until blended.
Add chicken and cut up tortillas; mix well. (If a little dry, add some more broth a little at a time.) Add the grated cheese and mix well to coat all. Should be moist enough to stir but not soupy because cheese will thin it out more as it cooks.
Lightly spray with Pam a 9 x 13 glass baking dish or you can use 2 11x7 baking dishes. Spread mixture into dish. (DO NOT PACK DOWN)
Bake in 350 degrees F oven for 45 minutes to 1 hour (depending on the oven) until light golden brown and bubbly.
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