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Chicken Tortillia Casserole Recipe

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This recipe for Chicken Tortillia Casserole, by , is from The Ripple/Meador Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie Ripple
Added: Monday, April 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  

1 large hen or two fryers boiled (I used boneless thighs and breast yesterday)
1 large onion chopped
2 TBS butter
1 four ounce can of green chilies, diced
1 10 1/2 oz.can cream of chicken soup
1 10 1/2 oz. can cream of mushroom soup
1 1/2 cups of chicken stock reserved from boiled chicken
10 flour tortillas
1 lb. cheddar cheese, grated

Directions:
Directions:
Boil chicken in salted water (seasoned with celery and onion) I use a can or two of chicken broth.
Reserve 1 1/2 cups of the chicken stock. Cool, debone chicken, and chop in course pieces. Saute' chopped onion in butter. Mix onions, green chillies, soups and stock. Arrange in a two quart casserole sprayed with pam, layering tortillas, chicken, half of soup mixture, then half of the cheese. Repeat layers. Bake in 350 degree oven for approximately 30 minutes or until bubbly hot.

I cover the dish with foil for about 10 minutes, then remove it, this way the cheese doesn't get too hard.

Remember I said a 4 ounce can of green chillies was in the Mexican food section at Walmart.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 min.

 

 

 

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