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I made a chicken tortilla casserole the other night. It came out great! I was a bit surprised considering it had a lot salsa in it. Its pretty fattening so make it for a special occasion unless you arent watching your weight.
I'm going to put the recipe & pictures behind the cut.
CHICKEN TORTILLA CASSEROLE
INGREDIENTS
2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
4 tablespoons chicken stock
9 (6 inch) corn tortillas, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 (16 ounce) jar salsa
1 onion, shredded
8 ounces shredded Cheddar cheese
DIRECTIONS
In a bowl, mix soups, milk, salsa, and onion.
Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.
NUTRITION INFORMATION
Servings Per Recipe: 8
Amount Per Serving
Calories: 374
Total Fat: 20.8g
Cholesterol: 66mg
Sodium: 1094mg
Total Carbs: 25.8g
Dietary Fiber: 2.9g
Protein: 21.8g
source: allrecipes.com link: recipe
*The changes I made:
I used about 2 1/2 cups of chicken tenderloins because chicken breast was so expensive, like $9 for three breasts!
I didnt put any onions in at all (we dont like them)
As it started
The end
Doesnt look too appetizing but its great!
I'm going to put the recipe & pictures behind the cut.
CHICKEN TORTILLA CASSEROLE
INGREDIENTS
2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
4 tablespoons chicken stock
9 (6 inch) corn tortillas, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 (16 ounce) jar salsa
1 onion, shredded
8 ounces shredded Cheddar cheese
DIRECTIONS
In a bowl, mix soups, milk, salsa, and onion.
Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.
NUTRITION INFORMATION
Servings Per Recipe: 8
Amount Per Serving
Calories: 374
Total Fat: 20.8g
Cholesterol: 66mg
Sodium: 1094mg
Total Carbs: 25.8g
Dietary Fiber: 2.9g
Protein: 21.8g
source: allrecipes.com link: recipe
*The changes I made:
As it started
The end
Doesnt look too appetizing but its great!