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  Tortilla Pollo Casserole
GoodMama, California

 This is a very tasty and low budget recipe, but a little on the spicy side.
 Cut down on the pickled jalapeno peppers if desired.

 Serves 15 - 18. 

  • 4 chicken breasts, cooked and shredded 

  • 10 soft corn tortillas, cut into wide strips 

  • 3 cans creamy chicken mushroom soup 

  • 2 cups light sour cream 

  • 3/4 C sliced green onion 

  • 1/2 C pickled jalapeno peppers, chopped 

  • 1/3 C milk 

  • 1 1/2 - 2 C grated Monterey Jack cheese 

Mix soup, sour cream, onion slices, peppers and milk and set aside.

 In a large baking dish (approx. 11 X 14), layer the ingredients in this order: 1/2 of the chicken 1/2 of the tortillas 1/2 of the soup mixture 1/2 of the cheese 

Then repeat the layers with the remaining 1/2 of the ingredients. 

Bake in 350 degree oven approx. 45 minutes.





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