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Chicken Tortilla Casserole

February 25, 2017

Chicken Tortilla Casserole


12 corn or flour tortillas, torn into bite size pieces

4 chicken breasts, cooked, de-boned, skinless, chopped

1 lb cheddar cheese or Mexican blend cheese



1 cup milk

1 can cream of mushroom soup

1 can cream of chicken soup

green chili salsa or your favorite salsa

1 chopped onion, sautéed in butter


In greased casserole dish layer tortillas, chicken, sauce, cheese, salt and pepper till all ingredients are in and top with cheese.   Cover and refrigerate overnight.


Next day let sit out on the table for at least 30 minutes, then bake at 350 degrees F. uncovered for 1 hour or until hot and bubbly.   Serve and enjoy!


This is a large recipe.   You can make two small casseroles and freeze the other for another day.



Add chili beans to the layers

Use homemade salsa or picante sauce

Garnish with Cilantro or Green onions, chopped

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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