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Creamy Slow Cooker Chicken Tortilla Casserole
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- #91700
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
12 corn tortillas, torn into pieces
2 pounds cooked chicken, coarsely chopped
1 can (10.75 ounce size) cream of chicken soup
1 can (10.75 ounce size) cream of mushroom soup
1 can (7 ounce size) green chili salsa
1 package (8 ounce size) sour cream
1 tablespoon onion, grated
1 1/2 cup Cheddar cheese, grated
directions
Lightly grease sides and bottom of crock pot.
In a separate bowl, mix together the soups, salsa, sour cream and onion.
In a crock pot, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top. Cover and cook on low 4-5 hours.
Sprinkle with Cheddar and cook for another 20 minutes or until cheese is melted.
added by
terri
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
372 calories, 16 grams fat, 19 grams carbohydrates, 36 grams protein per serving.
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reviews & comments
December 28, 2013
Very good with few modifications according to what was on hand &family preferences. Made 3 cups white rice seasoned with fresh lime juice & thinly sliced green onions plus the chives. Doubled recipe but did not have a second can of cream of mushroom so used three cans cream of chicken and one of cream of mushroom. I added a bit salsa verde and then because I wanted it wet enough I added some green enchilada (canned) sauce-maybe 2/3 cup. Added fresh chopped cilantro to the first five ingredients. And I used a combination of the cheese called for and pepper jack chese just because I had some leftover in the freezer. Layered as called for, except put rice on top of chicken mixture. EXCELLENT!