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 vote
Comments:
Ingredients
- 2 can(s)
- ranch style beans
- 2 can(s)
- rotel chilies and tomatoes
- 1 can(s)
- cream of chicken soup
- 2 lb
- chicken breasts, diced and blanched
- 1 lb
- brick sharp cheddar cheese
- 1 pkg
- flour tortillas (smaller sized)
How to Make Tijuana casserole
- 1Preheat 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.
- 2Grate cheese.
- 3To 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.
