Chicken Tortilla Casserole

Rating

Chicken Tortilla Casserole Recipe

Yields1 Serving

 1/2 cup chicken broth
 1/2 cup onion, chopped
 1/4 cup celery, chopped
 3 cups chicken, cooked and cubed
 10 flour tortillas (6 inches), torn into bite-size pieces
 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
 1 can (4 oz.) chopped green chilies
 3/4 cup cheddar cheese, shredded
 3/4 cup Monterey Jack cheese, shredded
 1/2 tsp. white pepper
 1 Cup Jimmy’s Pineapple Salsa

1

In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper.

2

Transfer to a greased 11 x 7 in. baking dish. Top with Jimmy’s Pineapple Salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Ingredients

 1/2 cup chicken broth
 1/2 cup onion, chopped
 1/4 cup celery, chopped
 3 cups chicken, cooked and cubed
 10 flour tortillas (6 inches), torn into bite-size pieces
 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
 1 can (4 oz.) chopped green chilies
 3/4 cup cheddar cheese, shredded
 3/4 cup Monterey Jack cheese, shredded
 1/2 tsp. white pepper
 1 Cup Jimmy’s Pineapple Salsa

Directions

1

In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper.

2

Transfer to a greased 11 x 7 in. baking dish. Top with Jimmy’s Pineapple Salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Chicken Tortilla Casserole