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Chicken Tortilla Casserole Recipe
|Cream of mushroom soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Chicken breasts||8 , cooked and diced|
|Grated monterey jack cheese||1 Pound|
|Cream of chicken soup||2 Can (20 oz)|
|Chili peppers||1⁄2 Cup (8 tbs), diced (Use Ortega)|
|Flour tortillas||1 Dozen|
Calories 471 Calories from Fat 183
% Daily Value*
Total Fat 22 g33.9%
Saturated Fat 9.2 g46.2%
Trans Fat 0 g
Cholesterol 111.2 mg
Sodium 1082.3 mg45.1%
Total Carbohydrates 26 g8.8%
Dietary Fiber 1.6 g6.6%
Sugars 3.4 g
Protein 41 g81.4%
Vitamin A 18.7% Vitamin C 5.3%
Calcium 30.4% Iron 14.6%
*Based on a 2000 Calorie diet
Combine liquids and onion.
Layer sauce, flour tortillas (cut in strips), chicken, cheese and chilies.
Make at least three layers of each ingredient.
Let casserole set in refrigerator, covered, for 24 hours.
Cook 1 hour in oven preheated to 350Â°.
Can sprinkle with 1 can of diced olives before cooking.
If you like it moist, cook with lid on for first 30 minutes.
Different cheese can be substituted.