This is my adaptation of a recipe from Michael’s family cookbook. It’s delicious, easy, and a HUGE hit everytime.
Chicken Tortilla Casserole
3 chicken breasts, cooked and cubed
2 cans cream of chicken soup (I use low fat)
1 c sour cream (I use light)
1 (4oz) can diced green chiles
1 onion, diced
1/2 tsp. chili powder
1/8 tsp garlic powder
1/8 tsp oregano
1/4 tsp cumin
1 small pkg. corn tortillas, torn into about 2″ pieces
3 c shredded Monterrey Jack cheese
Mix chicken, soup, sour cream, chilies, onion, and spices. Divide mixture in half. Fold half of tortilla pieces into one half of chicken mixture. Spoon that half of chicken mixture into a 9 x 13″ glass baking dish. Sprinkle with half of the cheese. Cover with second half of tortilla pieces. Cover with second half of chicken mixture. Sprinkle with second half of the cheese.
Bake at 350 for 1 hour
**If your casserole starts browning too fast, cover it with foil. I usually don’t have to cover mine.