Simple & Creamy Chicken Tortilla Casserole


  • 2 cans (10.75 Oz. Can) Cream Of Chicken Soup
  • 1 cup Salsa
  • 1 cup Sour Cream
  • 4 cups Cooked Chicken, Cubed
  • 12 whole Corn Tortillas (or flour, I like flour)
  • 2 cups Shredded Jack Cheese

Preparation Instructions

1. Preheat oven to 350ºF.

2. In a medium bowl combine the soups, salsa and sour cream. Add chicken and stir well.

3. In a 9×13 in greased casserole dish, layer the tortillas, then the soup mixture, then the cheese. Make 3-4 layers and end with the cheese on top.

4. Bake 45 minutes or until hot and bubbly


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