Dona’s Chicken Tortilla Casserole

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Ingredients:

  • 1 package (1 doz) ref. or thawed frozen corn tortillas
  • Vegetable oil
  • 2 cans cream of chicken soup
  • ½ soup can water
  • 1 can (4oz) diced mild green chilies, drained (or more, to taste)
  • 3 cans (5 oz each) chicken chunk chicken, drained
  • 2 packages (4 oz each) shredded Cheddar cheese
  • 1 jar (4 oz) pimientos, drained & cut in slivers
  • 1 head lettuce, shredded (for serving)
  • 1 large onion, diced (for serving)

Instructions:

  1. Cook tortillas, 1 at a time, in ¼ inch hot oil in a small skillet until just softened. Drain on paper towel.
  2. Combine soup, water, and chilies in a bowl.
  3. Layer in a 9×12 inch baking dish, placing 3 tortillas in the bottom, overlapping to fit.
  4. Add 1 can of chicken, ½ cup cheese, and some pimiento.
  5. Then top with ¼ cup soup mixture.
  6. Repeat layering 2 more times, ending with tortillas, soup mixture, then cheese.
  7. Cover with foil.
  8. Bake in a moderate oven at 375°F for 30 minutes, or until hot and bubbly.
  9. Cut into wedges. Serve with shredded lettuce and diced onion.

Note: converted with Gemini AI

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