Chicken & Tortilla Casserole

                 1    Whole Chicken, 3-4 pounds
               ½    large Onion, chopped
          1 can    Ortega Diced Green chiles, 4 oz
          1 can    Cream of Mushroom or Ce;lery Soup
          1 can    Cream of Chicken Soup
                      Milk
          1 bag    Corn Tortillas
         3 cups    Cheddar Cheese, grated
                      Salt & Pepper to taste

Stacey’s twist to the recipe:

      1 bunch    Cilantro, minced (optional)
           1 tsp    Cayenne Pepper (optional)
      2 cloves    Garlic, minced (optional           

Boil chicken in a large pot of salted water.  (Broth can be reserved and stored for a later use).  When chicken has cooled, remove and discard the bones and skin.  Shred meat and set  aside.

 

Preheat oven to 375°.

In a large bowl combine onions, chiles, and soups.  Add optional recipe items at this point.  Add a small amount of milk if mixture is too thick

Grease a large casserole dish.  Alternate layers in the dish of torn tortillas, shredded chicken, soup mixture, and cheese. 

 

Bake until casserole startles to boil around the edges and cheese is melted. About 30 minutes.

Tips §  A great recipe to use for left over turkey or chicken. §  For lower calories use fat free soups and less cheese. §  Can be made ahead and cooked when ready to eat.