Green chilies and corn tortillas make this south of the border casserole a sure thing.
How To Make Chicken and Tortilla Casserole
Cook:
1 hr
Total:
1 hr
Ingredients
- 10 3/4 oz can cream of mushroom soup
- 10 3/4 oz can cream of chicken soup
- 10 oz can diced tomatoes with green chilies
- 1/2 cup chicken broth
- 2 cup diced chicken, precooked
- 12 corn tortillas, torn in pieces to fit pan
- 1/2 cup onion, chopped
- 2 cup cheddar cheese, shredded
Instructions
-
Preheat your oven to 350 degrees Fahrenheit.
-
Lightly coat a 9x13 casserole dish with non-stick cooking spray.
-
Blend the soups, tomatoes, and chicken broth together until they form a smooth texture.
-
Layer half of the chicken, tortillas, onion, and cheese on top of the soup mixture.
-
Layer the remaining ingredients with the grated cheese being the last ingredient.
-
Place all the layers in the sprayed casserole dish and bake it in the oven for 1 hour, uncovered.
-
Once your casserole is done, grab a fork and enjoy your meal!
Nutrition
- Sugar: 1g
- :
- Calcium: 158mg
- Calories: 136kcal
- Carbohydrates: 13g
- Cholesterol: 20mg
- Fat: 7g
- Fiber: 2g
- Iron: 1mg
- Potassium: 84mg
- Protein: 6g
- Saturated Fat: 4g
- Sodium: 165mg
- Vitamin A: 189IU
- Vitamin C: 1mg
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