tijuana casserole

Name: Tijuana casserole
Cuisine: Mexican
Ingredients: 2 can(s) ranch style beans; 2 can(s) rotel chilies and tomatoes; 1 can(s) cream of chicken soup; 2 pound(s) chicken breasts, diced and blanched; 1 pound(s) brick sharp cheddar cheese; 1 package(s) flour tortillas (smaller sized)

(1 RATING)

40 Pinches

Tracy Helling

Spokane, WA

Updated on Nov 16, 2011

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!

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Ingredients

2 cans ranch style beans
2 cans rotel chilies and tomatoes
1 can cream of chicken soup
2 pounds chicken breasts, diced and blanched
1 pound brick sharp cheddar cheese
1 package flour tortillas (smaller sized)

How To Make tijuana casserole

Step 1

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.

Step 2

Grate cheese.
Step 3

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.
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