Chicken Tortilla Bake

If I’ve had a bad day or just want a tasty dinner that’s easy to throw together, this is what I make. Turn on some Cat Stevens or Joshua Kadison to set a mellow mood... But back to the casserole. I love it, my kids love it, my dogs would love if I’d let them have some, and my friends love it.  You can make this ahead and refrigerate it.   

Chicken Tortilla Casserole

3 C.     Shredded, cooked chicken

8 oz     chopped green chilies

1 C      Chicken broth

1 can   Cream of Chicken Soup (large can or 2 small cans)

2 C      Shredded cheddar Cheese  (reserve a little to sprinkle on top)

                                                          1 pkg   Corn Tortillas

In a large bowl, mix chilies, broth, Cream of Chicken soup, cheese, and chicken. Tear some of the tortillas into quarter pieces and place in bottom of large casserole dish (13x9). Pour half of the sauce over the tortillas. Repeat layers one time. Sprinkle reserved cheese on top.

                                                                                 Bake uncovered at 350˚ for 30 minutes.

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