In a large bowl, mix chicken, jack cheese, chilis,
sour cream, soup, and salsa.
In a 5 quart round container layer the tortillas
with the mixture. Use 1 tortilla, then 1 generous
cup of mixture, then tortilla; and press down.
Repeat till the mixture is gone, ending with
tortillas.
Divide the cheddar into 7 portions, put into
baggies, and place one on top of each casserole.
At serving time, pop the casserole out of the
container, place in an oven-proof casserole dish,
top with the grated cheddar, and bake at 375 for
45-60 minutes, till hot and bubbly throughout. Or,
you may place in a slow cooker.
Originally Submitted
5/20/2012
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