Thursday, March 11, 2010

Chicken Tortilla Casserole

Corn tortillas
1 can canned milk
4-5 cups shredded chicken
2 cans cream of chicken soup
1 chopped onion (optional)
1 small can diced green chilies
Grated cheese

Warm tortillas so they're easy to tear. Saute onion and chilies. Combine milk and soup to onions & chilies. In 9x13 pan, place layer of tortillas, layer of chicken and cover with 1/2 of soup mixture. Add another layer of tortillas, chicken and rest of soup mixture. Spread cheese on top.Bake at 275 for 45 minutes.

*Tip: I absolutely love the green chilies that I have pictured with the ingredients. They have more flavor than anything in a can and don't have to be sauted. I also love to make this and cover it with tin foil and stick it in the freezer for meals when I don't have time to cook.

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