There are so many ways to make Chicken Tortilla Casserole, but is how I make it for my family. The food storage items are canned chicken, cream of chicken and mushroom soups, salsa and dehydrated onions
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
Ingredients
- 12 oz. canned chicken
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 3/4 cup milk
- 3/4 cup jar salsa
- 1 tbsp dehydrated onion, chopped
- 10-12 ea. flour tortillas
- 10 oz. cheddar cheese shredded
Instructions
- Grease 9×13 casserole dish with cooking spray. Open chicken, anddrain 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.
- Cut flour tortillas into small bite-sized pieces with cooking scissors.
- Layer 1/3 of the tortillas onto the bottom of the casserole dish.
- 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.