Sunday, January 20, 2008

Mexican Chicken Casserole

3 cups cooked, shredded chicken
1 small can chopped green chilies
1 onion chopped
2 cans cream of chicken soup
1 can evaporated milk
2-3 cups shredded cojack or cheddar jack cheese
8-12 corn tortillas (layer nicely when cut in strips)

Mix soup and milk together. Spray 2 qt. casserole dish with non-stick spray. Layer tortillas, chicken, chilies, onion, cheese in dish. For each layer pour soup/milk mixture over. Top with layer of tortillas and cheese. Bake 30 minutes at 350 degrees. If casserole dish is very deep, add 10 more minutes to cook time.


Ann said...

Hi, Joanne! I'm going to make this. Just a quick question, do you mean for the corn tortillas to get the crunchy ones and then cut them up to layer them? Just wanted to make sure I got the right thing. thanks!

Ann said...

I forgot to select "email followup" so I'm this comment is for that lol

truth said...

Ann, I can't find your email address. The corn tortillas are the soft, uncooked kind. They should be with near the flour tortillas. I have heard some people mention they are hard to get in some states. I don't get out that often, lol. I've never had trouble in Colorado or Arizona.

Ann said...

We had this tonight! It was super easy to make and very very good :)