Be the first to Use reduced fat cheese and soups to make a lighter version of this popular casserole. Scroll down to see more chicken recipes.
Ingredients:
- 4 boneless chicken breasts, skin removed
- salt and pepper
- 1 cup chopped sweet onion
- 6 corn tortillas
- 1/2 cup chicken broth
- 1 can (10 3/4 ounces) cream of mushroom soup
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 1/2 cup diced tomatoes with green chiles
- vegetable cooking spray
- 2 cups shredded Cheddar cheese or Mexican blend of cheeses
Preparation:
Rinse chicken breasts; pat dry. Sprinkle with salt and pepper.
Boil, grill, steam, or bake chicken breasts until cooked through; dice. Combine chopped onion, soups, chicken, chicken broth, and tomatoes in saucepan over low heat until thoroughly mixed. Bring to a simmer; remove from heat. In a casserole
dish prepared with non-stick vegetable spray, alternate layers of
tortillas and sauce mixture and shredded cheese, ending with cheese. Bake at 350° for 20 minutes, or until completely heated.
Serves 4.
Serves 4.
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Chicken Tortilla Bake
Mexican Chicken
Chiles Rellenos Recipe
Chicken Casserole
Mexican Cornbread
Mexican Scrambled Eggs
Judy's Enchiladas
Mexican Beef Salad
Relleno Bake Recipe
Marie's Tortilla Soup
Launa's Chicken Casserole with Rice
Rice Recipes
Jambalaya Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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