Chicken Tortilla Casserole

Healthified Mexican Casserole!

Yield: 8 servings
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  • 1 can(s) Chopped Green Chiles
  • 1 can(s) Cream of Chicken Soup
  • 1 cup(s) Green Bell Pepper, chopped
  • 1/2 cup(s) Milk
  • 1 1/2 cup(s) Shredded cheddar or Mexican cheese blend
  • 2 1/2 cup(s) Shredded Cooked Chicken Breast
  • 1 container(s) Sour Cream (8oz.)
  • 8 Yellow Corn Tortillas, torn into bite sized pieces


  1. 1. Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
  2. 2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
June 2010

This recipe is a personal recipe added by Kristy1432 and has not been tested or endorsed by MyRecipes.

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