Thursday, September 3, 2009

Chicken (or beef) Tortilla Casserole

This is super easy and freezes well. I made it for Darrica last week, so she can tell you if it's any good. ;o) I grew up eating it and it was a family fave. There are two versions - chicken or beef (ground or shredded).

I usually cook without measuring, so bear with me! lol...

You will need:
Tortilla chips (I use the white corn - doesn't matter - leftover, stale, it's all good)
cooked shredded or cubed chicken - leftover is fine - about 1 1/2 cups (substitute beef if you want to!)
1 can cream of chicken soup (or cream of mushroom for the beef version)
1 can drained rotel tomatoes (if you don't want the spicy kick, use regular diced canned tomatoes)
1 small bag (approx 8 oz) frozen mixed vegatables - pop 'em in the microwave to thaw. Yes, you can use fresh if you've got the time, but I would steam them first since it doesn't cook long. Any veggies are ok but I like the carrots, peas, and corn mix.
Shredded cheese
Salt, pepper, and garlic powder to taste.

Crush tortilla chips into the bottom of a 9x13 inch pan. Crush enough to cover the bottom.

In a bowl, mix chicken, cream soup, drained tomatoes, steamed veggies, and 1/2 cup of cheese. Add salt, pepper, and garlic to taste. Spoon over chips.

Cover with more shredded cheese and more crushed tortilla chips.

Bake at 350 for 25-30 minutes.

Freezer alert: If you want to freeze it do so before adding the final layer of tortilla chips on top. You can do it when you are ready to bake it. That way they stay crispy.

This recipe easily doubles and is great with leftovers.


Melisa said...

I need to try this!