Thursday, March 8, 2012

Flour Tortilla Casserole

I made this based on a casserole that my mom used to make. We guessed on the measurements, but it ended up being pretty good. I forgot to take any pictures of it (the one below is from a different website, of a different casserole), but it looks similar to what ours looked like before we put it in the oven. I'll try to get some photos, next time we cook it.

Flour Tortilla Casserole

Photo from here

6-8 soft taco sized flour tortillas (we used whole wheat), each cut into fourths
1 can (10.75 oz) cream of chicken soup
1/2 cup sour cream
1 can (12.5 oz) chicken (or you could use cooked, shredded or cut up chicken)
1/8 tsp onion powder
1/8 tsp garlic powder
less than 1/8 tsp pepper
cheese (I think we use approximately 6 oz grated cheese)

* I'd like to try it with some diced tomatoes and/or minced onions, too. I think there are quite a few ways this recipe can be changed and still be delicious (type of meat, cheese, tortillas, seasonings, etc...)

  1. Preheat oven to 350ºF.
  2. Cut flour tortillas into fourths.
  3. Combine cream of chicken soup, sour cream, chicken, and seasonings.
  4. Spread a very thin layer of the chicken mixture along the bottom of a baking dish (we used an 8"x11.5"x2" glass baking dish).
  5. Lay 1/3 of the flour tortillas (in fourths) down to make a single layer of tortillas.
  6. Spoon and spread a layer of the chicken mixture.
  7. Sprinkle cheese (we love cheese, so we were pretty liberal with the amount we used) over the chicken mixture.
  8. Continue to layer (Steps 5 through 7) - we had 3 layers of tortillas total, ending with a layer of flour tortillas, a very thin layer of the chicken mixture, and lots of cheese.
  9. Bake (uncovered) approximately 30 minutes, the cheese will all be melted and you'll see the chicken mixture bubbles some.
  10. Let cool 5 minutes.
  11. Serve.

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