I had multiple people ask for this chicken tortilla casserole recipe when I shared it on my stories last week! I’ve been making it for almost 16 years now and everyone LOVES it! We brought it to Lake Powell last week since we were in charge of one dinner, and everyone LOVED it! And the best part? It’s so quick and easy!!
CHICKEN TORTILLA CASSEROLE
INGREDIENTS:
tortillas (i like to do homemade tortillas out of the Food Nanny Cookbook with kamut flour) my people swear the homemade tortillas make a HUGE difference
2 pkg of cream cheese
1 10 oz can of green chili sauce (blended up)
1 10 oz can of red enchilada sauce
6-8 chicken breasts (cooked and shredded)
grated monterey jack cheese (i never measure)
grated cheddar cheese
INSTRUCTIONS:
Mix your cooked/shredded chicken breast with the cream cheese and one green chili can (I blend it up in the blender before so my kids can’t see any green chunks).
spray with cooking spray a 9×13 pan
Tear your tortillas into small pieces and layer on the bottom of your pan.
Next, add a layer of the chicken mixture on top of the tortillas, followed with a layer of both cheeses. Then drizzle half of the enchilada sauce.
Repeat the steps, layering tortillas, chicken mix, cheese, and enchilada sauce. (With a 9×13 pan you will have 2-3 layers.)
You can freeze it, or put it in your fridge for a couple days if you aren’t cooking it right away.
Bake at 400 degrees for about 40-45 minutes.
After it’s out of the oven, you can top it with lettuce, hot sauce, guacamole, sour cream, and tortilla chips!
its seriously SO GOOD + SO EASY and everryone loves it!! I usually make two 9X13 pans
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I hope your people love it as much as we do!!
Where is your yellow bakIng dish from?