Chicken Tortilla Casserole
by Jessica Esplin
serves: 10
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Easy Mexican casserole dish |
| Ingredients: |
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1 can |
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cream of chicken soup |
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1 can |
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chopped green chiles |
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1 can |
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corn, drained |
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1 cup |
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sour cream |
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1/2 cup |
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milk |
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1 breast |
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chicken, diced |
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1/2 medium |
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yellow onion, chopped |
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1 clove |
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garlic |
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8 rounds |
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corn tortillas, torn (or cut) into bite size pieces |
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1 medium |
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green bell pepper, chopped |
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1 can |
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diced tomatoes |
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1 1/2 cup |
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shredded cheese, cheddar or Mexican blend |
| Directions: |
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Preheat oven to 350 F. Cook chicken in skillet with onion and garlic in butter. In a large bowl combine soup, chiles, corn, sour cream and milk. Add chicken, tortillas, bell pepper, tomatoes and half of the cheese. Pour mixture into greased 9x13 baking dish. Cover with foil and bake 40 minutes. Uncover and sprinkle with remaining cheese. Continue to bake for 5 to 10 minutes or until cheese has melted.
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