Saturday, April 17, 2010

Mexican Chicken Casserole

Mexican Chicken Casserole

2 large chicken breasts
1 cup sour cream (lite can be used)
2 cans cream of chicken soup (I use Campbell's Healthy Request or make your own)
1 or 2 4 ounce cans green chilis (I use 1)
1/2 can of drained whole corn (optional)
2 cups shredded Mexican blend cheese
6 - 8 small soft tortillas

Parboil chicken and cut up. Combine chicken, soup, sour cream, green chilis, and corn if you are using that. This particular recipe I did not.

Cut up tortillas using a pizza cutter.
Layer tortillas on the bottom of a 9 x 13 baking dish...
then chicken mixture, cheese, tortillas, chicken....etc....
until you have some tortillas on top and some cheese.

Bake at 350 degrees for 25-30 minutes until hot, bubbly, and tortillas on top are crispy.
You can put more tortillas on top if you like. Looks like I used too many in the middle to get better coverage on top.

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