S
stefen
Guest
Tortilla and chicken (or turkey) casserole is a constant one-dish favorite, especially on Sunday when our family gets together for dinner and a movie.
Its easy to prepare and hard to foul (pun) up. Goes well with a garden salad and finished with fresh fruit.
A cold Corona with a slice of lime completes this dish.
Ingredients:
3 to 4 boneless chicken breast halves, cooked and chopped (or shredded)
2 Cans (total 8 ounces) chopped green Chile's (can range from gringo to hot-hot)
8 Ounces shredded Cheddar cheese (or Mexican Mixed Cheeses)
1 can (10 1/2 ounces) condensed Cream of Mushroom Soup
1 cup milk
12 - 16 corn tortillas (Cut into 1/4 pieces)
1 cup crushed corn tortilla chips
1 cup diced red onion (Bermuda)
Directions for tortilla chicken casserole:
Combine chicken, green Chile's, Cheddar Cheese, crushed tortilla chips, Cream of Mushroom Soup, and milk.
Place a layer of corn tortillas in the bottom of a greased 9-inch square baking pan.
Spread 1/3 of chicken mixture over tortillas
Repeat until all tortillas are used, ending with chicken mixture. Top with crushed corn tortilla chips.
Bake at 350° for 45 - 60 minutes, or until bubbly.
Serves 6 to 8.
Added comments:
We actually prefer to use chicken or turkey thighs in lieu of breasts and always top with sliced or blended avocado and (medium hot) salsa for extra flavor and color.
And have been known to add a can of creamed corn or cut corn to the mix also for additional flavor.
Its easy to prepare and hard to foul (pun) up. Goes well with a garden salad and finished with fresh fruit.
A cold Corona with a slice of lime completes this dish.
Ingredients:
3 to 4 boneless chicken breast halves, cooked and chopped (or shredded)
2 Cans (total 8 ounces) chopped green Chile's (can range from gringo to hot-hot)
8 Ounces shredded Cheddar cheese (or Mexican Mixed Cheeses)
1 can (10 1/2 ounces) condensed Cream of Mushroom Soup
1 cup milk
12 - 16 corn tortillas (Cut into 1/4 pieces)
1 cup crushed corn tortilla chips
1 cup diced red onion (Bermuda)
Directions for tortilla chicken casserole:
Combine chicken, green Chile's, Cheddar Cheese, crushed tortilla chips, Cream of Mushroom Soup, and milk.
Place a layer of corn tortillas in the bottom of a greased 9-inch square baking pan.
Spread 1/3 of chicken mixture over tortillas
Repeat until all tortillas are used, ending with chicken mixture. Top with crushed corn tortilla chips.
Bake at 350° for 45 - 60 minutes, or until bubbly.
Serves 6 to 8.
Added comments:
We actually prefer to use chicken or turkey thighs in lieu of breasts and always top with sliced or blended avocado and (medium hot) salsa for extra flavor and color.
And have been known to add a can of creamed corn or cut corn to the mix also for additional flavor.
