Wednesday, September 14, 2016

Creamy Chicken Tortilla Casserole

This meal was from our freezer meal swap.  We all really liked this meal.  Syd was telling the rest of us it was nasty so she could eat it all herself!

We will definitely be making this again as a meal and a freezer meal!

1 lb. chicken, diced and cooked in a skillet with a little salt & pepper
1 can cream of chicken soup
1 can diced green chilies (4 oz. or 1/2 cup)
3/4 cup milk (fill up the soup can about halfway)
1/2 cup salsa
1/4 cup sour cream

Layer soup mixture in a small casserole dish with:
corn tortillas--about 9
shredded cheddar cheese (abt 1/2 lb.)

Spray dish with cooking spray.  Tear corn tortillas to cover bottom of pan, layer 1/2 soup mixture, then cover with cheese.  Repeat so there are three layers of tortillas, soup mixture and cheese, ending with shredded cheese on top.  Bake at 350 until warm thoroughly and bubbly on the edges (30 minutes or more).  Serve with plain cooked rice.  Can also top with shredded lettuce, diced fresh tomatoes, and/or pico de gallo.

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