Creamy Chicken Tortilla Casserole
Servings: 6
Ingredients
- 1 Tbsp. olive or vegetable oil
- 2 skinless boneless chicken breast halves
- salt and pepper
- 1 (8 ounce) tub sour cream
- 1 (8 ounce) jar salsa
- half of a small onion, finely chopped (about half a cup)
- 1 (10 ounce) can condensed cream of chicken soup
- 1 (8 ounce) can chilli beans, drained
- 8 (8 inch) flour tortillas, cut into strips
- 4 cups shredded cheddar cheese
Instructions
- Heat the oil in a skillet over medium heat. Season the chicken breast with salt and pepper and cook in the pan until browned on both sides and cooked through. Remove the chicken from the pan and allow to cool to room temperature. Using a fork and knife, shred or cut the chicken into small pieces.
- Preheat the oven to 375 degrees.
- Combine sour cream, salsa, onion, cream of chicken soup and chilli beans. Layer the bottom of a 9x9 inch glass baking dish with 1/4 of the tortilla strips. Top with 1/3 of the chicken, 1/3 of the sour cream mixture and then 1/4 of the cheese. Repeat the layers with remaining ingredients, ending with a few tortilla strips on top. Reserve the final 1/4 of cheese to sprinkle over the top near the end of baking. (The layers of ingredients will likely reach the very top of the baking dish.)
- Cover the top of the baking dish with foil and bake at 375 for 45 minutes. Uncover the dish and sprinkle the remaining cheese over the top. Continue baking until the cheese is melted and the ingredients are bubbling, 5-10 minutes more. Serve immediately.
Notes
The casserole can be assembled up to a day in advance and refrigerated before baking. Just remember to remove it from the refrigerator about 45 minutes before putting it in the oven so that it is not too chilly when baked.
Vegetarian variation: Make a vegetarian variety of this dish by substituting 4 cups of sliced white mushrooms sauteed in a bit of oil for the chicken and using condensed cream of mushroom soup instead of cream of chicken.
Vegetarian variation: Make a vegetarian variety of this dish by substituting 4 cups of sliced white mushrooms sauteed in a bit of oil for the chicken and using condensed cream of mushroom soup instead of cream of chicken.