Chicken Tortilla Casserole

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"You would believe how EASY this Chicken Tortilla Casserole was to make. It is so yummy that My family requests this at least once a week!"

Chicken Casserole

Tortilla Casserole

4		boneless, skinless chicken breasts
8 oz		green chili salsa
10 oz		low sodium cream of mushroom soup
10 oz		low sodium cream of chicken soup
12		corn tortillas
1 cup		grated cheddar cheese

1	Preheat oven to 350*
2	Wrap the chicken breasts in foil, and bake for 40 minutes. Remove from oven and let cool enough to shred.
3	In a large bowl, mix together the soups and the salsa. Set aside.
4	Cut the tortillas into 2" squares (like a tic-tac-toe game-slice horizontal two times evenly and vertically two times evenly).
5	Place a few tablespoons of the soup mixture into a 2 quart baking dish. Then layer in 1/4 of the tortillas, 1/3 of the chicken and 1/3 of the soup mixture. Repeat all layers, ending with tortillas on top. Cover with the cheddar cheese and bake in the oven for 1/2 hour, covered.Uncover and bake an additional 1/2 hour.

Servings: 6

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

green chili salsa

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