Chicken Tortilla Casserole Recipe

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Chicken Tortilla Casserole

Lynnda Cloutier


Bay Leaves, Junior League of Panama City, Florida

pinch tips: How to Debone a Chicken




4 or 5 whole chicken breasts
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chili salsa, (old el paso)
1 onion, grated
1/2 to 3/4 pound cheddar cheese, grated

Directions Step-By-Step

Boil chicken until tender. Bone and cut into large pieces. Cut tortillas into 1 inch strips. Mix soups, salsa, and onion together.
In large casserole, layer tortillas, chicken and soup mixture. Refrigerate for 24 hours. Bake at 300 for 1 to 1 1/2 hours. Top with cheese and return to oven to melt. Serves 6

About this Recipe

Course/Dish: Chicken, Casseroles