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MEXICAN CHICKEN CASSEROLE recipe adapted from: PaulaDeen. 1 can cream of chicken 1 can cheddar cheese soup 1 can cream of mushroom soup 1 can tomatoes 1 (4 oz) can green chilies 1 chicken= 4 c.cooked shredded 11.5 oz flour tortillas 2 cup shredded cheddar cheese Preheat 350 degrees. In a bowl, stirsoups, chilies,tomatoes, chicken.grease 13 x 9 pan, layer tortillas and the chicken mixture, beginning ending with tortillas. cheese bake for 30 minutes. Casseroles Recipes, Mexican Chicken Casserole, Mushrooms Soups, Chicken Enchiladas, Enchiladas Casseroles, Mexicans Casseroles, Pauladeen, Mexicans Chicken Casseroles, Paula Deen
Mexican Chicken Casserole Instead of filling individual tortillas separately as you do in a traditional enchilada recipe, simply layer the tortillas, chicken mixture, and cheese in the baking dish. Sprinkle crushed tortilla chips over the top to give this creamy casserole a bit of crunch.
Mexican Casserole- KG's review: Made this for a potluck at church last night. Thought it was pretty good. Just one thought... don't make this ahead of time, bake it as soon as it's assembled maybe then the chips won't get quite as mushy?? Also thinking it'd be a good idea not to layer... put chips on bottom, then all of the meat mixture, then top with cheese & more crushed chips.