Chicken Tortilla Casserole
I remember that I first had this meal on a meal train after my Granddad had passed away. My mom’s friend made this and dropped it off and it was creamy, delicious, and comforting. This recipe is one of our family favorites and something I love making on a busy evening where we want a quick, hearty meal. You can also make this ahead of time and store in the fridge or freezer. I even made this for one of my postpartum freezer meals and was so glad that I did.
Ingredients:
3 C shredded or diced chicken
2 cans of cream of chicken soup
1 C of milk
1/4 C chopped onion
1 can chopped green chilis
1 dozen corn tortillas, chopped
1 1/2 Cups shredded cheddar cheese
Instructions:
Depending on the cut of chicken you are using dictates my own cooking method. If I’m using chicken breast, roast in an oven on 350 for about 35 minutes.
If I’m using a whole chicken, I will boil in water and pull/shred chicken from the carcass.
While that is baking, in a mixing bowl, add the cream of chicken soup, milk, chopped onions, green chilis and mix well.
Add in the chicken, tortillas, and cheese and spread into a 9x13 baking dish
I like to add a little cheese on the top because…why not?
Place in oven at 350 degrees and bake for 40 minutes
Trust me, it’s so good!
