Tuesday, January 20, 2009

Viva La Chicken Tortilla Casserole

As requested by Anne, a favorite Mother Oshel recipe.

(Make a day ahead of time to allow flavors to blend.)

5 whole chicken breasts
1 dozen corn tortillas
2 cans cream of chicken soup
1 cup milk
1 can/ jar green salsa sauce
1 onion, chopped & sauteed
1 pound cheddar cheese, grated

Wrap chicken in foil, 2-3 in a package.
Bake 1 hour at 400 degrees.
Cool. De-bone. Cut into bite sized pieces.
Save 3/4 -1 cup of the broth.

Mix soup, milk, salsa, and onion.

Cut tortillas into 6 pieces each.

Butter a 9x13 inch casserole.
Spread 6 tortillas on the bottom & spoon over some of the broth.
Place 1/2 the chicken on the tortillas.
Pour 1/2 the sauce over.
Sprinkle with 1/2 of the grated cheese.
Repeat layers.
Cover with foil & refrigerate overnight.
Day of service, bake 1 hour at 300 degrees, uncovered.

(1/2 of recipe fits well into smaller casserole)

1 comment:

Suzanne said...

This one freezes really well, too. I might have to add this one to next week's menu.