Chicken Tortilla Casserole32 Reviews
“Wonderful - and easy, easy, EASY!” - by Erin Clifton
Original recipe yields 8 servings
- In a bowl, mix soups, milk, salsa, and onion.
- Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
- Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.
Amount Per Serving (8 total)
- 365 cal
- 20.2 g
- 25 g
Based on a 2,000 calorie diet
Reviews (32)Rate This Recipe
"This is a SUPER recipe, but here is the key to making it a keeper...change the milk to 8 oz. of sour cream (reduced fat is fine) and change the salsa to 1 or 2 small cans of diced green chiles. Also ..." See moreincrease the grated cheese to 16 oz. of Cheddar/Monteray Blend. I mix all ingredients together and then layer with the Corn Tortiallas (usually takes more than 6) and alternate layers ending with a layer of cheese. Be sure to add cheese to your soup/chicken/sour cream/green chile mixture. No need for chicken stock either. This is great just served with a salad. Amazing!"
"I printed this recipe years ago when it called for green chilie salsa, but I just made it for the first time and the flavor was wonderful! I found the casserole to be too "soupy", in fact it reminded ..." See moreme of chicken tortilla soup. The next time I will reduce the amt of liquids and increase the tortilla strips."
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