Ingredients
- Cooked Chicken, shredded: 3 cups
- Cream of Mushroom Soup: 1 can (10.75 ounces)
- Cream of Chicken Soup: 1 can (10.75 ounces)
- Diced Tomatoes and Green Chilies (Rotel): 1 can (10 ounces)
- Milk: 1/2 cup
- Corn Tortillas: 12, cut into wedges
- Shredded Cheddar Cheese: 2 cups
- Onion, chopped: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded chicken, cream of mushroom soup, cream of chicken soup, Rotel, milk, and chopped onion. Mix well to combine.
- Step 3: Spread a thin layer of the chicken mixture in the bottom of the prepared baking dish.
- Step 4: Arrange a layer of tortilla wedges over the chicken mixture, overlapping slightly.
- Step 5: Top the tortilla layer with more chicken mixture and sprinkle with shredded cheddar cheese. Repeat layers until all ingredients are used, ending with a layer of cheese on top.
- Step 6: Bake in the preheated oven for 25-30 minutes, or until bubbly and the cheese is melted and lightly browned. Let stand for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or larger portions in a covered baking dish in a 350°F oven until heated through.
- Serve this hearty casserole with a dollop of sour cream and a sprinkle of fresh cilantro for added flavor.
- For a richer flavor, sauté the chopped onion in a little butter until softened before adding it to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American