Chicken Tortilla Casserole

By LindeNo1

Ingredients

• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1 can (4.5 oz) chopped green chiles
• 1 container (8 oz) sour cream, or Mexican crema
• 1/2 cup milk
• 2 1/2 cups shredded cooked chicken breast
• 8 corn tortillas (6 or 7 inch), torn into bite-size pieces 1 medium green bell pepper, chopped (1 cup)
• 1 large tomato, chopped (1 cup)
• 1 1/2 cups shredded Monterrey Jack cheese or Mexican melting cheese, like Queso Chihuahua

Details

Servings 8
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

2 Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.