Chicken Tortilla Casserole Recipe

Always a favorite, Chicken Tortilla Casserole is a fantastic recipe in the Casserole section. Difference between a stew and Casserole? With stuff like casserole / chicken, not a lot!

Sorry Chicken Tortilla Casserole has no pic.

Chicken Tortilla Casserole Ingredients

Casserole Chicken Tortilla Casserole

  • 2 or 3 whole chicken breasts
  • about 15 corn tortillas
  • 1 onion, chopped
  • 1 small can green chiles, chopped
  • 2 cups grated monterey jack cheese
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 soup can water or chicken broth
  • 1 clove garlic
  • 12 ounces boneless, skinless chicken breasts,
  • cut into bite-size pieces
  • 1 cup (4 ounce) shredded cheddar cheese
  • 3/4 cup chopped onion
  • 1 tablespoon butter
  • 1 (15 ounce) can tomato sauce
  • 2 (4 ounce) cans mild chopped green chiles
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 cup sour cream
  • 1 1/2 cups (6 ounces) shredded monterey jack cheese, divided
  • 5 (10-inch) flour tortillas
  • 2 cups whole kernel corn, drained
  • Method

  • Cook chicken in water until tender; remove skin; cut or shred into bite size pieces. Mix onion, chiles, soups, water or broth and garlic together with chicken in saucepan. Bring to boil; then remove from heat. Cut tortillas into 1-inch pie shaped pieces. Layer tortillas, chicken soup mixture and cheese alternately to make 6 layers in a large casserole. Bake 45 minutes, uncovered, at 350 degrees F.
  • Lightly grease a 2-quart casserole dish.
  • In a large skillet over medium heat, sauté chicken and onion in butter for 8 minutes, stirring occasionally.
  • Stir in tomato sauce, chiles, chili powder and cumin. Simmer over low heat for 15 minutes.
  • Meanwhile, in a medium bowl, combine sour cream, Cheddar cheese and 1 cup of the Monterey jack cheese.
  • Place one tortilla in casserole dish; cover with 1/5 of the chicken mixture, 1/2 cup corn and 1/4 of the sour cream mixture. Repeat layers three more times. On top of last tortilla, place remaining chicken mixture and 1/2 cup Monterey Jack cheese. Bake at 375 degrees F for 35 minutes until light brown and bubbly.
  • Serves 8.
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