Mexican Tortilla Casserole by Connie

Connie posted 12-27-98 10:21

Tortilla Casserole

1/2 c. chopped onions
1/2 c. chicken broth
1/4 c. chopped celery
3 c. cooked chicken or turkey, chopped
10-12 (6") corn tortillas, torn in bite size pieces
1 (4 oz.) can diced green chili peppers, drained
1 (10 3/4 oz.) can cream of chicken (or mushroom or celery) soup
1 tsp. pepper
1 c. shredded cheddar cheese
1 c. Monterey Jack cheese, shredded
1 c. salsa
In medium pan combine onion, broth and celery. Boil and reduce heat then simmer until celery is tender. In large
bowl stir together onion mixture, meat, tortillas, peppers, soup and pepper.

Reserve 1/2 cup of both cheeses; set aside. Stir remaining cheese into mixture.

Transfer to a lightly greased 13"x9" baking pan. Top with salsa and reserved cheese mixture. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.

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