Tijuana casserole
By
Tracy Helling
@SouthernFriedChick
1
Found a version of this recipe in a church cookbook. It used beef and corn tortillas. I decided to go with chicken and flour tortillas, and the result is now a family favorite!
Rating:
★★★★★ 1 vote5
Comments:
Ingredients
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2 can(s)ranch style beans
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2 can(s)rotel chilies and tomatoes
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1 can(s)cream of chicken soup
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2 lbchicken breasts, diced and blanched
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1 lbbrick sharp cheddar cheese
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1 pkgflour tortillas (smaller sized)
How to Make Tijuana casserole
- Preheat oven to 350 degrees. Oil deep, square casserole dish. Boil chicken pieces until done. Mix cans of beans, Rotel and condensed soup together. Add chicken.
- Grate cheese.
- To assemble: Layer meat/sauce mixture, then cheese, then tortilla in a square casserole dish, finishing with a tortilla and cheese. Bake, covered, in a 350 degree oven for 20-30 minutes or until bubbling. Serves 4-6.
