Salsa Verde Chicken Tortilla Casserole
Casseroles and soups are perfect for winter, don’t you think? Are you a Mexican food foodie? I certainly am and I think you will like this easy-to-put-together casserole. This is one you can make ahead of time and refrigerate.
It can also be made ahead of time and frozen. Thaw completely, though, before baking.
Salsa Verde Chicken Tortilla Casserole
A simple layered casserole which will please all. Just wait and see. 🙂
Ingredients
- 1 chicken breast cooked....
- 1 doz corn tortillas
- 1 can Campbell's half cream of chicken/half cream of mushroom or 1 can of your preference
- 1/2 C milk
- 1/2 onion finely chopped
- 1 C green chili salsa I prefer medium heat for this recipe
- 1 lb shredded cheddar cheese
Instructions
- Bake chicken breast for 1 hr at 400 degrees or boil chicken in water for 45 minutes. Cut chicken into bite-sized pieces. With scissors, cut tortillas in strips and set aside. Mix soup, milk, onion and salsa. In 9"x 13" pan, place 2 T chicken broth. Place one layer of tortillas in dish, then chicken, then soup mixture. Continue layers until all ingredients are used up. Finish with soup mixture. At this time you can refrigerate for 24 hours. Add the cheese right before baking. Cover with aluminum foil. Bake at 350 degrees for 45-55 minutes.
- Serving suggestions: chips and salsa and a tossed salad.
This pin is labeled gluten-free. The Campbell’s soup contains flour. Otherwise, it looks yummy.