How to Prepare Perfect Chicken Tortilla Casserole

Chicken Tortilla Casserole. Check Our Step-By-Step Guide To Cook Lip-Smacking Meals For Your Loved Ones. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas.

Remove the chicken from the pot and set aside to cool. Starting with flour tortillas, layer ingredients (tortillas, soup mixture, chicken, onions, chilies, then cheese. Stir the chicken, beans, corn, garlic, three-fourths of the green onions, the chili powder, soup and lime juice in a large bowl. You can have Chicken Tortilla Casserole using 10 ingredients and 11 steps. Here is how you cook that.

Ingredients of Chicken Tortilla Casserole

1. You need of Chicken Breast.
2. You need 1 can of Cream of Mushroom.
3. Prepare 1 can of Cream of Chicken.
4. It's 1 can of Cheddar Cheese Soup.
5. It's 1 of Garlic Powder.
6. You need 1 of Onion Powder.
7. It's 1 of Seasoned Salt.
8. Prepare 1 of Shredded Colby-Jack Cheese.
9. Prepare 1 packages of Flour Tortillas- 8 Count (Large Ones).
10. It's of Milk.

This Chicken Tortilla Casserole has earned the glowing endorsement of one of the most important food critics of our time: a toddler. This post is sponsored by Tabasco. Layers of juicy shredded chicken, stretchy cheese, fluffy corn tortillas, and a flavorful Tex-Mex-spiced tomato sauce, all stacked together then baked to gooey perfection, this chicken tortilla casserole was awarded second. In large bowl, mix soup, chiles, sour cream and milk until blended.

Chicken Tortilla Casserole step by step

1. Preheat oven to 350° F.
2. With nonstick cooking spray, liberally coat the bottom and all sides of a 13x9 glass baking dish. If you don't, the tortilla will get stuck and you won't be able to get it off..
3. Go ahead and prepare ur chicken into bite sized pieces with whatever oil you use, and sprinkle the seasonings in. Go VERY light with the seasoned salt cuz you'll have a lot more salt content from the soups. Leave it out if u want..
4. While the chicken is cooking mix together your 3 soups and add in more of the same seasoning to it as well. (Again going VERY light with the seasoned salt!).
5. Add some milk to the soup base to make it thin enough to work with. It should still be thick and fall in blobs off your rubber spatula back into the bowl..
6. Add ur chicken in the soup mixture once it's cooked, and mix all together well..
7. Lay down two tortillas in ur dish..
8. Spread some mixture on top. Don't worry about gettin chicken everywhere because you'll have 3 layers..
9. Add cheese..
10. Then add another layer. You'll start with tortillas and end with tortillas. Continue until you have 3 layers of chicken mixture..
11. Once you've ended with your final 2 tortillas pop in oven at 350 for 25-30 minutes to heat things up. When you take it out sprinkle more cheese on top. (If you add cheese on top and then put it in the oven it'll burn).

Add the chili powder, cumin, cayenne, bouillon cube and some salt and. In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Chicken Tortilla Casserole has everything I love about Tex-Mex layered between thin flour tortillas. You've got your shredded chicken smothered in a flavorful sauce of diced tomatoes and green chilis, black beans, corn, spices, and of course some cheddar cheese, and layers of flour tortillas that make a delicious casserole that is somewhere between a burrito and a southwest lasagna. Reduce heat to medium-low; stir in condensed soup, enchilada sauce, milk, green chiles, chili powder, cumin and salt.