12 corn (or flour) tortillas, cut or ripped into eighths.
1 can cream of chicken soup
1 can green chile peppers (washed and chopped)
1 sm. onion, chopped
1 16oz. carton of sour cream
1/2 cup milk
salt and pepper to taste
Instructions
cook chicken and cut or break into bit size pieces. Make sauce from soup, chile peppers, onion, sour cream, milk and salt and pepper.
Butter (or spray) and long narrow (3 quart) pyrex casserole dish and layer the bottom with:
1/2 the tortillas
1/2 the chicken
1/2 the sauce
1/2 the cheese
REPEAT
Make at least one day before and refridgerate. Bake before serving at 250 for 45 min. covered and 15 min. uncovered.
Serving
Suggestions
corn, chips, corn bread, corn/bean salsa.
Originally Submitted
11/28/2008
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