Southwest Chicken Casserole Recipe
The traditional flavors of the Southwest come through to provide a spicy blend of chicken, cheese and savory sauces appealing to all ages.
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7 chicken breast, cooked, cooled and cut into 1
12 corn tortillas
8 ounces Monterey Jack cheese (shredded)
8 ounces Cheddar cheese (shredded)
10 1/2 ounces cream of mushroom soup
10 1/2 ounces cream of chicken soup
3/4 cup chicken broth
4 ounces can diced green chilies (small can)
15 ounces can chili with no beans
1/2 cup onion, diced
3/4 cup salsa
shredded cheese of your choice
diced green and yellow peppers
Preheat oven 350#176;F. Cut cooked chicken into small bite sized pieces and cut tortillas into 1" squares (Be sure to use corn tortillas).
In a medium sauce pan, add cream soups, broth, green chilies, onion, canned chili and salsa. Heat thoroughly 2-3 minutes.
Mix with chicken and tortillas. Pour into prepared pan and sprinkle with cheeses.
Bake covered for 25 minutes; then uncover and bake 45 minutes longer. Cut and serve hot.
Garnish with any or all of the following ingredients: salsa, shredded lettuce, diced tomatoes, diced yellow and green peppers and shredded cheeses.
(10 oz.) can of tomatoes with green chiles
(10 oz.) frozen corn kernels
(15 oz.) can garbanzo beans (chickpeas)
Monterey Jack cheese
Layered Mexican Chicken Casserole
chopped green chilies
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