I'm always on the lookout for a way to make a quick dinner. Seems life around here can get pretty busy at times so a fast and easy meal is always welcome. And if that fast and easy meal has anything to do with Mexican food, then my crew is all over it. This casserole turned out very good and we all enjoyed it. I was out of green chilies (actually the fresh ones I have are all frozen and I didn't think ahead....I know, shame on me) so the next time I make this I'll be sure to add green chilies. But, it was great as it was.
Simple and Creamy Chicken Tortilla Casserole
4 cups cooked chicken
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 8 ounce jar salsa
1 cup sour cream
1 small can diced green chilies
2 cups shredded cheddar/jack cheese
Preheat oven to 350 degrees
In a medium bowl, combine the soups, salsa, sour cream and green chilies. Add chicken and stir well.
In a 9x13 inch greased casserole dish, layer the tortillas with the soup mixture and the cheese ending with cheese on top.
Bake for about 45 minutes until hot and bubbly.