Friday, December 30, 2011

Chicken Tortilla Casserole



Chicken Tortilla Casserole

4 Tbsp butter
1/4 c. flour
1 can tomatoes with green chilies, drained
1 can chicken broth
1 can cream of chicken soup
8 oz. sour cream
1 lb. chicken, cooked & cubed
8 oz. shredded cheddar or Monterey Jack cheese
1 pkg. 6-8" flour tortillas

Preheat oven to 350. Melt butter in saucepan and stir in flour. Cook for 2-3 minutes and whisk in broth. Bring to a boil and let it thicken slightly. Add tomatoes, soup, and sour cream. Stir in cooked chicken. Spread small amount on the bottom of a 9x13 dish and top with tortillas. Spoon 1/2 of mixture over tortillas. Repeat layers ending with chicken mixture, and top with cheese. Bake for 30 minutes.

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