Chicken Tortilla Casserole Recipe
Ingredients
1 can cream of mushroom soup
1/2 c. milk
8 chicken breasts, cooked & diced
1 lb. grated Monterey Jack cheese
2 cans cream of chicken soup
1 med. onion
1/2 c. Ortega chili peppers, diced
1 doz. flour tortillas
Directions
Use Pam or grease 3 quart casserole dish.
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 350°.
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.
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 350°.
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.
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