A simple, layered casserole using chicken and tortillas, baked until bubbly and cheesy. This is a quick dinner option.
Author:Ahazzam
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken
1 (10.5 ounce) can cream of chicken soup
1/2 cup sour cream
1/2 cup water or chicken broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
8 small flour tortillas, cut into quarters
2 cups shredded Monterey Jack or cheddar cheese, divided
1/2 cup salsa (optional, for topping)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, water or broth, chili powder, cumin, and garlic powder. Mix until everything is well combined.
Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.
Arrange half of the cut tortillas over the chicken mixture.
Spoon half of the remaining chicken mixture over the tortillas. Sprinkle with 1 cup of the shredded cheese.
Layer the remaining tortillas over the cheese layer. Top with the rest of the chicken mixture.
Sprinkle the remaining 1 cup of cheese evenly over the top layer. If using, spoon small dollops of salsa over the cheese.
Bake for 25 to 30 minutes, or until the casserole is heated through and the cheese is melted and lightly golden brown.
Let the bake rest for 5 minutes before cutting and serving.
Notes
For a spicier dish, add 1/4 cup of diced green chilies to the chicken mixture.
You can substitute rotisserie chicken for cooked chicken to save time.
To prepare ahead, assemble the entire casserole, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.