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Chicken Tortilla Casserole Recipe

My aunt in California shared this zesty chicken casserole recipe with me. It's easy, filling and feeds a big group. —Sarah Thompson

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Chicken Tortilla Casserole Recipe

Prep: 15 min. Bake: 45 min. + standing

Yield: 8-10 Servings

15 45 60

Ingredients

5 to 6 corn tortillas (6 inches), cut into strips
8 cups cubed cooked chicken breast
1 can (4 ounces) diced green chilies
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3 cups (12 ounces) shredded Monterey Jack cheese

Directions

In a greased 13-in. x 9-in. baking dish, layer half the tortilla strips, half the chicken and half the chilies. In a large bowl, combine the soups and sour cream; spread half over the chicken. Top with half the cheese. Repeat layers.
Bake, uncovered, at 350° for 45 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving. Yield: 8-10 servings.

Originally published as Chicken Tortilla Casserole in Test Kitchen Favorites 2004 , p134

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Chicken Tortilla Casserole

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Reviewed on Sep. 04, 2009 by plschmitz

Very good. We pass around a bottle of habanero sauce for added kick. Just the right amount of creaminess. The added cumin was a great suggestion also.

Reviewed on Jan. 26, 2009 by dabble67

I used to make this years ago when the kids were small. For younger children to like something like this really says something!! Its an interesting bunch of ingredients and we all found it very delicious!! Still making it after all these years!!

Reviewed on Apr. 11, 2008 by wanbli2

I added 1/4 tsp of Cumin to this recipe and OOH LA LA.

E.F. Ionia Iowa

Reviewed on Jan. 06, 2008 by lizamlady