Chicken Tortilla Casserole California-Style

Stewie's Note:

A family favorite! I often make it to freeze in portions for my family to take to work (reheats easily in a microwave). I generally make this as low-fat as possible using skim milk, low-fat cheeses, tortillas & soups.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 10

• 4 whole chicken breasts (skin removed)
• 1 dozen flour tortilla
• 1 (10 ¾ ounce) can cream of mushroom soup
• 1 (10 ¾ ounce) can cream of chicken soup
• 1 small onion , chopped
• 1 (15 ounce) can chili without beans
• ½ cup milk
• ¾ cup green chili salsa
• ½ lb grated sharp cheddar cheese
• ½ lb grated monterey jack cheese

Directions:

1. Microwave (or otherwise cook) chicken until tender.
2. Bone and lay in chunks in a greased large shallow baking dish.
3. Break up 1 dozen flour tortillas and lay them on top of the chicken.
4. Mix together the soups, onion, chili, milk and salsa.
5. Spread this mixture evenly over the top of the chicken and tortillas.
6. Sprinkle both cheeses on top of the casserole.
7. You can freeze the casserole at this point if you wish.
8. Bake the thawed casserole at 350F for 45 minutes.
9. This also freezes well after it has been cooked.

Reviews

[puppitypup]

Loved the flavor! I used mild diced green chilis rather than the salsa and added sliced olives too. The only thing I would do different next time is to just mix all the ingredients except the cheese for the topping rather than layering. Thanks for a keeper Stewie.

[mumrenee]

Yummy! I use regular chili with beans. Big raves from my family!

[AMarinesWife]

I made this tonight for my hungry marine husband. He loved it! To make it a little easier to prepare, I used canned cooked tyson breast meat chicken. I wasn't sure it was going to taste the same, but it did, I wouldn't have been able to tell the difference! Super easy to prepare, a must try!