Chicken Tortilla Casserole is comfort food. When I was growing up my mom made several versions of tortilla casseroles, and I loved all of them. This casserole I put together is slightly different from my mother’s recipe. It’s a quick and easy version especially if you keep cooked or shredded chicken on hand like I do.
1 can condensed cream of chicken soup
1 can chicken broth
1 can Rotel tomatoes
1 cup heavy whipping cream
salt and pepper to taste
3 cups chopped, cooked chicken
3 cups shredded cheese
18 corn tortillas
Wisk together the cream of chicken soup, chicken broth, Rotel tomatoes, whipping cream and seasonings in a large bowl.
Layer six tortillas.
Cover the tortillas with a third of the soup mixture.
Top with one cup chicken and one cup cheese.
Repeat for a total of three layers.
Bake in a preheated 350 degree oven for about forty minutes or until hot and bubbly. It’s yummy served with Mexican re-fried beans and guacamole!