Simple Chicken Tortilla Casserole
This festive Chicken Tortilla Casserole comes together quickly and goes well with a side of Mexican rice! Layered with chicken, cheese and tortillas, it's baked so all of the seasoning can blend together and make an unforgettable easy casserole.
Cooking MethodCasserole
Ingredients
- 1 can (10-ounces) condensed cream of chicken soup
- 1 can (4-ounces) chopped green chilis
- 8 ounces sour cream
- 2 1/2 cups shredded cooked chicken
- 1/2 teaspoon adobo seasoning
- 12 yellow corn tortillas
- 1 medium green bell pepper, chopped
- 1 can (14.5-ounces) diced tomoatoes, drained
- 1 cup Cheddar cheese, divided
Instructions
- Preheat oven to 375 degrees F. Coat 9x13 pan with cooking spray.
- In large bowl, mix soup, chilis, adobo seasoning, half of cheese and sour cream until blended. Stir in chicken, tomatoes and bell pepper.
- Layer tortillas on bottom of dish. Cover with half of the mixture.
- Place another layer of corn tortillas. Top with remaining mixture, and sprinkle remaining cheese across top.
- Cover with foil and bake 45 minutes. Uncover and bake another 5 minutes until bubbly.
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