Mexican-Style Chicken Casserole
Serving Size / Yield
4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 sm. onion
- 12 flour tortillas
- 1 1/2 C. cheddar cheese, grated
- one 10 1/2-oz. can cream of mushroom condensed soup
- one 10 3/4-oz. can cream of chicken condensed soup
- 1 C. sour cream
- 1/2 C. canned chopped jalapeno peppers, drained
- 1 C. tomato salsa
Directions
Preheat oven to 300 degrees. Cut chicken into 1-inch cubes. Peel onion and grate using the fine side of a vegetable grater. Tear tortillas into eights. Combine the onion, cheese, soups, sour cream, and jalapenos in a medium-size bowl. Make layers in a casserole dish using 1/3 of the corn tortillas, soup mixture, chicken, then salsa. Repeat twice, in that order. Cover and bake for 2 hours.
