Easy Chicken Tortilla Casserole from Food Storage


There are so many ways to make this great recipe. But I’m showing you how my family likes it.


1. Grease 9×13 casserole dish with cooking spray. Open 12 to 13 oz. canned chicken, and drain liquid into casserole dish. In a medium-sized bowl, break up chicken with fork. Add 1 can cream of chicken soup, 1 can cream of mushroom soup, 3/4 c. milk, 3/4 c. jar salsa, and 1 T. dehydrated onion. Mix well.


2. Cut 12 flour tortillas (if frozen, thaw) into small bite-sized pieces with cooking scissors.


3. Layer 1/3 of the tortillas onto the bottom of the casserole dish.

4. Spread 1/3 soup mixture on tortillas and sprinkle 1/3 shredded cheese (if frozen, thaw) on soup mixture. Repeat 2 more times. Cover and chill for a few hours. Bake uncovered at 300 degrees for 1 hour or until bubbly. Let sit for 5 minutes and serve.

Easy Chicken Tortilla Casserole Recipe.pdf

Easy Chicken-Tortilla Casserole

12 to 13 oz. canned chicken
1 can cream of chicken soup
1 can cream of mushroom soup
3/4 c. milk
3/4 c. jar salsa
1 T. dehydrated onion
12 flour tortillas (if frozen, thaw)
10 oz. shredded cheddar cheese (if frozen, thaw),

1. Grease 9×13 casserole dish with cooking spray. Open chicken, and drain liquid into casserole dish. In a medium-sized bowl, break up chicken with fork. Add cream of chicken soup, cream of mushroom soup, milk, jar salsa, and dehydrated onion. Mix well.

2. Cut flour tortillas into small bite-sized pieces with cooking scissors.

3. Layer 1/3 of the tortillas onto the bottom of the casserole dish.

4. Spread 1/3 soup mixture on tortillas and sprinkle 1/3 shredded cheese on soup mixture. Repeat 2 more times. Cover and chill for a few hours. Bake uncovered at 300 degrees for 1 hour or until bubbly. Let sit for 5 minutes and serve.

Tip: Shelf life of Pace salsa is 12 months unopened & unrefrigerated at 70 degrees. Avoid freezing. Recommend use by date on bottle. Refrigerate after opening.

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