Cooking Wright

Chicken Tortilla Casserole


4 whole chicken breasts
1 dozen corn tortillas, cut into strips
1 can cream of chicken soup
1 cup milk
1 grated onion
2 cans Ortega green chile salsa
1 lb grated cheddar cheese


Layer a flat dish with tortilla strips, chicken, cheese and soup mixture. Continue until all used. Refrigerate and use the next day. Bake, uncovered, for 1 hour at 300 degrees. May take less than 1 hour to bake.

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