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"The belly rules the mind."--Spanish Proverb

Chicken Tortilla Casserole Recipe

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This recipe for Chicken Tortilla Casserole is from The Vigneault Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Boneless Chicken breasts
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint sour cream
1 can diced Ortega chilies
1 small can sliced black olives (optional)
2 c grated cheddar cheese
2 c grated Monterey Jack cheese
Directions:
Directions:
Boil chicken, shred and season with salt, pepper, can garlic salt.
Cut tortillas into bite-sized strips
Combine 2 soups, sour cream, chilies and olives in a large bowl, mix well.
Combine two shredded cheeses.
In a 9x12 baking dish layer:
1) 1/3 tortilla strips, 1/2 chicken, 1/3 sauce, 1/3 cheese
2) 1/3 tortilla strips, 1/2 chicken, 1/3 sauce, 1/3 cheese
3) 1/3 tortilla strips, 1/3 sauce, 1/3 cheese

Bake in 350º oven for 45 minutes
Personal Notes:
Personal Notes:
Everytime I make this I get confused as to what comes first, the chicken or the sauce. Collette has reassured me many times that it just doesn't matter!

 

 

 

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