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Chicken Tortilla Casserole
Chicken Tortilla Casserole

Chicken Tortilla Casserole

2 Hr(s) 40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 boiled chicken, white & dark meat or 1 can (12 oz. or larger) chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 medium onion, chopped
1 can (8 oz.) diced green chilies or 2 small cans
1 can chicken broth or broth from boiling your own chicken
1 package burrito size tortillas (10 or 12 count), cut in 1 inch pieces
1 lb Kraft Grated Monterey Jack & any flavor of cheddar cheese
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Let's Make It
1
If boiling your own chicken, cook until falling from bone. Remove from pot and cool, then remove bones and cut up or shredded chicken into 1/2 to 1 inch pieces.
2
In a large bowl: (I use my largest round Tupperware bowl that holds a cake), empty both cans of soup, chopped onion, chilies and chicken broth (If using broth from boiling chicken, use 1 soup can to measure your broth) Mix well until blended.
3
Add chicken and cut up tortillas; mix well. (If a little dry, add some more broth a little at a time.) Add the grated cheese and mix well to coat all. Should be moist enough to stir but not soupy because cheese will thin it out more as it cooks.
4
Lightly spray with Pam a 9 x 13 glass baking dish or you can use 2 11x7 baking dishes. Spread mixture into dish. (DO NOT PACK DOWN)
5
Bake in 350 degrees F oven for 45 minutes to 1 hour (depending on the oven) until light golden brown and bubbly.
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