| Print Chicken Tortilla Casserole Recipe |  |
Chicken Tortilla Casserole
Ingredients:
| 6 Unit Corn Tortillas 5-6 inch |
| 1/2 Cup Milk (evaporated is best) |
| 1/2 Pound Cheddar Cheese shredded |
| 1 Can Salsa |
| 1 Can Cream Of Mushroom Soup |
| 1 Can Cream Of Chicken Soup undiluted (10 3/4 oz.) |
| 3 Unit Chicken Breasts cooked, cut up |
Directions:
1. Cut or tear the tortillas in 1/2" squares.
2. Put half of them on the bottom of a baking dish and cover with 1/2 of the cheese.
3. Mix salsa, both soups and chicken together. Add half of this mixture to the baking dish.
4. Repeat the layers and top with cheese. Cover and put in the fridge for 24 hours.
5. Bake at 350~F for 45 minutes Uncover for the last 15 minutes to brown.
2. Put half of them on the bottom of a baking dish and cover with 1/2 of the cheese.
3. Mix salsa, both soups and chicken together. Add half of this mixture to the baking dish.
4. Repeat the layers and top with cheese. Cover and put in the fridge for 24 hours.
5. Bake at 350~F for 45 minutes Uncover for the last 15 minutes to brown.