Friday, January 11, 2008

Chicken Tortilla Casserole

This is another recipe from Moogie.

1 whole chicken (stewed with basil, bay leaf and thyme, cooled, (skin removed) and torn into bite-sized pieces after boning
3 chicken breasts cooked and prepared as above

1 dozen corn tortillas
2-3 cans green chili, chopped
2 cans cream of chicken soup
2 medium onions chopped
1/2 - 3./4 c grated sharp cheddar cheese
Milk to dilute soup (Moogie uses evaporated skim milk)

Spray tortillas with canola [olive] oil then micro for 15-30 seconds each to soften. Tear tortillas into bite size pieces (large bites).

Cook onions until limp, add chili, stir in soup and whatever milk is needed to dilute to a creamy sauce.

In ovenproof casserole dish [I lightly oil the bottom] start with a layer of torn tortillas, then chicken, then sauce, then cheese. Repeat one or two more times, depending on size of dish, leaving cheese as the top layer. Bake in 350 degree F oven, 40 minutes or until hot and bubbly.


I have also made this recipe using tortilla chips (makes for higher fat content though). I usually make in a round dish and arrange a circle of triangular chips on top of last layer of cheese with tips pointing inward and top with a sprinkling of paprika.

Reviewed 5/14/17

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