Mom's Chicken Tortilla Casserole
- Ready In:
- 2hrs
- Ingredients:
- 12
- Yields:
-
8 12 oz servings
- Serves:
- 8
ingredients
- 4 chicken breasts
- 1⁄2 teaspoon salt
- 8 ounces chicken broth
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 cup milk or 1 cup sour cream
- 12 ounces mild green chilies, chopped
- 12 ounces sliced ripe olives
- 1 large onion, chopped
- 1 cup fresh cilantro, chopped
- 1⁄2 teaspoon salt
- 12 corn tortillas
- 1⁄2 lb monterey jack cheese or 1/2 lb cheddar cheese, shredded
directions
- Cover chicken breasts with water, add 1/2 tsp salt, bring to a boil. Turn down to simmer and cook for 20-40 minutes (depending on the thickness) until white in center. Reserve 8 oz broth. Cool chicken and cut into small cubes.
- Preheat oven to 350 degrees. Lightly grease 9" X 13" casserole dish.
- Cut tortillas into 1" square pieces, set aside.
- Grate cheese, set aside.
- Mix broth, soup, milk or sour cream, chilies, olives, onion, cilantro and remaining salt. Set mixture aside.
- Layer into pan as follows: half the tortilla squares, half chicken, almost half broth mixture, remainder of tortilla squares, remainder of chicken, remainder of broth mixture. Top with cheese.
- Okay to refrigerate overnight at this point, or even freeze for a week.
- Bake at 350 degrees for 60 minutes or until bubbly in center.
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RECIPE SUBMITTED BY
laurenpie
Cottage Grove, Oregon
Love to sing, swim, kayak and bike! I enjoy making/eating homemade.