Mom's Chicken Tortilla Casserole

"Mmm! The tortillas soak up the flavor and make this casserole so good! You can make it ahead, refrigerate it overnight and cook it the next day. I've tried adding Chili Powder and Cumin (my favorites), but decided they distract from the green chili flavor. Ditto for parsley, doesn't work. Family Note: This is Mom-Mom's recipe except I added Cilantro plus doubled the chilies and olives."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs
Ingredients:
12
Yields:
8 12 oz servings
Serves:
8
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Love to sing, swim, kayak and bike! I enjoy making/eating homemade.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes