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Mexican Chicken Casserole

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I love casseroles, and this Mexican Chicken Casserole is absolutely yummy!  This is an old recipe that I  have had lying around for years.    It is one of those casseroles that I love to make ahead of time and then pop it in the oven when I get home from work.  I love to serve this with a side of corn and a green salad.  This recipe will make a large casserole so plan on leftovers unless you have a hungry group to feed!

Mexican Chicken Casserole
 
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Recipe type: Main dish
Serves: 10
Ingredients
  • 1 dozen corn tortillas
  • 1 cup milk
  • 4-5 large chicken breasts, cooked and cubed
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 onion grated
  • 1 (7 oz.) can green chili enchilada sauce
  • 1 lb. grated cheddar cheese
  • 2 Tbsp. butter
  • 1 cup chicken broth
Instructions
  1. Spread the melted butter and chicken broth in the bottom of a 9x13 dish.
  2. Break the tortilla into pieces and put ½ of them over the butter and broth.
  3. Next layer ½ of the chicken.
  4. Repeat another layer of tortilla pieces and chicken.
  5. Mix the other ingredients together and pour over the top of the chicken and tortillas.
  6. Top with cheese.
  7. Bake at 325 degrees for 1 hour.
  8. ENJOY!
Notes
If you want to cut down on prep time, use frozen diced precooked chicken.

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