Chicken Tortilla Casserole

This Chicken Tortilla Casserole is one of our favorite comfort meals for busy evenings. It’s creamy, hearty, simple to throw together, and perfect for making ahead for the fridge or freezer.

I first had this recipe years ago when a family friend brought it over during a difficult time, and it quickly became one of those meals we kept coming back to. It’s easy, comforting, and always a hit around our table.

Ingredients

• 3 cups shredded or diced chicken

• 2 cans cream of chicken soup

• 1 cup milk

• 1/4 cup chopped onion

• 1 can chopped green chilis

• 12 corn tortillas, chopped

• 1 1/2 cups shredded cheddar cheese

Instructions

1. Preheat oven to 350°F.

2. Cook chicken if needed.

   • Chicken breast: bake at 350°F for about 35 minutes, then shred or dice.

   • Whole chicken: boil until cooked through, then pull meat from the carcass and shred.

3. In a large mixing bowl, combine:

   • cream of chicken soup

   • milk

   • chopped onion

   • green chilis

4. Stir in the chicken, chopped tortillas, and shredded cheese.

5. Spread mixture into a greased 9x13 baking dish.

6. Top with a little extra cheese if desired.

7. Bake for about 40 minutes, or until hot and bubbly.

Trust me — this one disappears fast around here.