Mexican Chicken Casserole


12 cup Chicken, cooked and diced
12 cup Monterey Jack, shredded
6 cup Chopped green chilies, canned
1 qt Sour cream
4 can Cream of chicken soup
3 cup Salsa
48 Tortillas, corn (appx.)
7 cup Cheese, shredded


In a LARGE bowl, mix chicken, jack cheese, chilis, sour cream, soup, and salsa. Then in a 1/5 quart round container layer the tortillas (I keep them whole) with the mixture. I usually use 1 tortilla, then 1 generous cup of mixture, then tortilla; and squish down. Repeat till the mixture is gone, ending with tortillas. Divide the cheddar into 7 portions, put into baggies, and place one on top of each casserole. At serving time, pop the casserole out of the container, place in an oven-proof casserole dish, top with the grated cheddar, and bake at 375 for 45-60 minutes, till hot and bubbly throughout.

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