"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Jackie Harstadís Chicken Tortilla Casserole-Recipe/Day #174 Recipe

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This recipe for Jackie Harstadís Chicken Tortilla Casserole-Recipe/Day #174, by , is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucy Patterson-USAF LtCol Retired Dietician, Castle Rock, Colorado
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
12 small round corn tortillas (can use 6 larger flour tortillas cut)
chicken, white meat boiled and shredded (save about 1 cup of the liquid the chicken was boiled in)
1 small onions, chopped
1 green pepper, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 can green chilis
cheddar cheese, grated
1 can Rotel tomatoes
1 cup chicken broth

Directions:
Directions:
Spray a 9x13 pan with Pam. Boil chicken until tender, reserving a cup of the liquid the chicken was boiled in. Place 6 corn tortillas in bottom of pan; add a layer of chicken; place 6 more tortillas on top of chicken; then put each of the ingredients in order listed starting with the chicken and ending with the liquid. Bake at 350į until cheese is melted and casserole is hot throughout (about 1 Ĺ hours).

 

 

 

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