Mexican Tortilla Casserole

(Optional: add 3 cooked chicken breast, cut into small pieces)

  • 8 10" flour tortillas cut into strips (1/2" by 2")
  • 1 cup shredded cheddar cheese
  • 2 medium onions, chopped
  • 1 tsp vegetable oil
  • 1 1/2 cups chicken broth
  • 1 can cream of mushroom soup
  • 2 cans diced green chilies
  • 1 egg
  1. Combine all ingredients except tortillas and cheese.
  2. Spray slow cooker with non-stick cooking spray.
  3. Scatter half the tortilla strips in the bottom of the slow cooker.
  4. Pour in half of the liquid mixture.
  5. Scatter  the remaining half of the tortilla strips.
  6. Pour on remaining half of the liquid mixture.
  7. Cover, cook on low 4-5 hours or on high 3-4 hours.
  8. Add cheese to top of casserole 30 minutes before cooking is finished.
Published: Wednesday, July 13th, 2011
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