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Viva La Chicken Casserole

This recipe is a Padilla family favorite and has become a traditional dish for our annual family cabin as well as holiday events.  It’s especially convenient when entertaining as you make the casserole the night before eliminating some of that “day of” pressure.  
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Ingredients Method Notes

Ingredients
  

  • 4  Cooked chicken breasts
  • 12 Corn tortillas
  • 1 Can cream of mushroom soup
  • 1 Can cream of chicken soup
  • 7 oz. Green chile salsa
  • 1 Medium onion minced (I use a small onion)
  • 1 C Milk
  • 3-4 C Cheddar cheese, grated

Method
 

  1. Cut chicken into bite-size pieces.  
  2. With scissors, cut tortillas into 1-inch strips.  
  3. In a bowl, combine soups, salsa, onion and milk.  Mix well.
  4. Spray 9 x 13 pyrex dish with non-stick cooking spray. Arrange ½ the tortillas over the bottom of the dish.
  5. Cover tortillas with ½ the chicken, then ½ soup mix
  6. Repeat layers and top with cheese.
  7. REFRIGERATE 24 HOURS.
  8. Bake uncovered at 300 degrees for 1 ½ hours

Notes

We tend to like the top a little crispier, so a quick stint under the broiler does just the trick.