RECIPE ANDP PHOTOS SUBMITTED BY Annette Reynolds Wilson
Since the kids are out of school for the summer, I’m trying to find quick and inexpensive dishes to add during the week. We do tacos/nachos a lot so this week I tried Chicken Tortilla Casserole-they ate it all!!
Cook 3-4 seasoned chicken breasts; dice after cooling
1 cup salsa
1 cup sour cream
2 cups shredded cheddar cheese
3 cups tortilla chips, crushed
Spray 9×13 pan with cooking spray
Mix diced chicken, salsa and sour cream in a bowl
Spread half of the chicken mixture on bottom of pan
Sprinkle with 1.5 cups crushed tortilla chips and 1 cup of cheese
repeat with the remaining mixture, top with chips and cheese and jalapenos
Cook at 350 degrees 30-45 minutes until slightly brown and bubbly.
I served mine with warm tortillas, chips, veggies, sour cream and salsa, Spanish Rice and black beans! Yum!
— feeling full.
It was great , but not spicy enough for my crew! I’m thinking I’ll add fajita seasoning or hot sauce next time.
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