Chicken Tortilla Casserole

By smleonard

Ingredients

• 5 or 6 chicken breasts
• 12 corn tortillas
• 1 can (4 ounces) green chilies, diced
• 1 lb cheddar or jack cheese, grated
• 2 cans cream of chicken soup
• 1 medium yellow onion, minced
• 1 cup sour cream (may use low fat)

Details

Servings 8

Preparation

Step 1

Steam chicken breasts in water until done. Cut boned chicken into bite-size pieces. Slice tortillas into 1-2 inch squares. Combine soup, onion, chilies, sour cream, and cheese in a large bowl. Stir well. Stir in tortilla pieces and chicken pieces.

Arrange in a 13 x 9 inch baking dish. cover with foil, dull side up. Refigerate 2-3 hours or overnight before baking for best results.

Bake at 325 degrees approximately one hour, removing foil for last 20 minutes.