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.

4 comments:

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.
HTH

Ann said...

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