Chicken Tortilla Casserole
- 1 10 3/4 ounce can cream of chicken soup
- 1 can green chilies, chopped
- 1 8 ounce container sour cream
- ½ cup milk
- 2 ½ cups shredded chicken
- 8 yellow corn tortillas, torn into bite sized pieces
- 1 medium green bell pepper, chopped
- 1 large tomato, chopped
- 1 ½ cups sharp cheddar cheese, shredded
Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended.
Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
Makes 8 servings
Source : Kitchenmonki.com / Erin Holmes
This was good! The boys liked it very much. I have to say it is one of the best ways we have eve3r used corn tortillas. The chicken was again left over from a batch of beer brined chicken we made earlier this week. The pepper and tomato were from my freezer supply of pre-chopped veggies.
This was very easy to put together. The hardest part was shredding the chicken (we thought the hubby broke my little handheld chopper!) This was a very sloppy ploppy meal, especially with 4 boys at the table! We determined that this is more of a dip and would be excellent served with tortilla chips. If you choose to go that way, I would omit the corn tortillas all together, bake it and serve it as an appetizer instead.