Chicken Tortilla Casserole

Photo by Gail M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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

  • 1/2

    cup milk

  • 2 1/2

    cups shredded cooked chicken breast

  • 8

    yellow 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 sharp Cheddar cheese or Mexican cheese blend

Directions

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. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining ½ cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

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