Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Friday, May 13, 2011

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.

Here's what you need. Imagine a can of 
green chilies sitting here.
Mix together the soups, salsa and sour cream.
Imagine mixing in the green chilies, too.
Start layering the mixture with the 
corn tortilla and the cheese....
...until it looks like this.
Then bake it up!!