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  • Layered Chicken Tortilla Casserole

    1 vote
    Layered Chicken Tortilla Casserole
    Prep: 20 min Cook: 30 min Servings: 8
    by myra byanka
    510 recipes
    >
    Great Cinco de Mayo potluck or company dish. Serve with a side of Mexican or Spanish rice.

    Ingredients

    • 8 flour or corn tortillas or 2 cups crumbled tortilla chips
    • 1 can cream of chicken soup
    • 1 sautéed finely chopped onions
    • olive oil
    • 2 cloves minced garlic, sauted
    • small can mild green diced chiles
    • 1 can refried beans
    • 8 oz. sour cream
    • 2 cups favorite shredded cheese (I use pepper Jack in casserole and sharp cheddar on top)
    • 1 C salsa
    • 2 T chopped cilantro
    • 2 chicken breasts, cooked and chopped
    • Garnish: cumin or paprika powder

    Directions

    1. Heat oven to 350 degrees.
    2. Poach or bake chicken until cooked, cover and let rest.
    3. Saute onions until lightly browned, add garlic.
    4. in a 9x13 baking pan, lay tortillas or crumbled chips on the bottom, pour on soup. spread to edges.
    5. Combine chicken with chiles, onions, cilantro, and garlic, sprinkle over soup.
    6. Add 1 C pepper jack cheese.
    7. Spread on heated refried beans..
    8. Add sour cream and top with salsa.
    9. Cover and bake 30 minutes.
    10. Remove cover, turn off oven, and top casserole with last C of cheese and sprinkle on paprika or cumin.
    11. Let casserole sit in the oven for 5-10 minutes.
    12. Let sit on counter 20 minutes so it cools enough to cut properly; otherwise, it will be a mess.

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    Comments

    • ShaleeDP
      ShaleeDP
      I like this.... I think this is nice to try.

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