How to Make Southwest Chicken Casserole

This easy chicken casserole is great served with cornbread.

Things You'll Need

• 18 corn tortillas
• 1 can cream of chicken soup
• 1 can diced tomatoes and green chilies
• 1 pound Velveeta cheese
• 1 pound chicken, diced
• 1 small onion (optional)
• 1 cup milk
• Cooking oil
• Cooking spray

Instructions

1. Preheat the oven to 350 degrees. Grease an 8 x 13 baking dish and set it aside.

2. Pour 1 tbsp. cooking oil into a heated skillet. Brown 1 lb. diced chicken meat until the chicken is no longer pink. You also can brown chopped onions with the chicken.

3. Stack the corn tortillas on a cutting board. Slice the stack once horizontally and twice diagonally so you have 6 sections. Set the tortillas aside.

4. Dice the cheese into small pieces. Place the cheese in a large pot and add the diced tomatoes and chilies, milk and cream of chicken soup. Melt the cheese mixture over medium heat, stirring constantly, until the mixture is smooth. Scoop some of the cheese mixture into the baking dish until the bottom is just covered.

5. Spread a layer of tortilla slices on top of the melted cheese. Take half of the chicken and sprinkle it over the tortillas, spreading evenly. Spoon a third of the cheese mixture over the chicken.

6. Add another layer of tortilla slices, and then add the remainder of the chicken and half of the remaining cheese mixture.

7. Add a top layer of tortillas. Spoon the rest of the cheese mixture over the tortillas, making sure to cover evenly. Back for 30 minutes, or until the cheese is brown and bubbling.

Tips & Warnings

• Cool the casserole slightly before serving to allow the sauce to thicken.

• This recipe is easily doubled. Make a second casserole and freeze it for a future meal.