Wednesday, June 18, 2008

Tortilla Chicken Casserole

Tortilla Chicken Casserole
serves 6–8

6 skinless chicken breast fillet
halves, cooked and chopped
100g/4oz canned chopped green chillies
225g/8oz Cheddar cheese, grated
275g/10oz canned condensed mushroom soup
225ml/8fl oz milk
12 corn tortillas
175g/6oz plain potato crisps, crushed

• Preheat the oven to 180°C/ 350°F/Gas mark 4. Lightly grease a 23cm/9in square baking dish with vegetable oil.
• Combine the chicken, green chillies, cheese, soup and milk.
• Place 4 tortillas in the bottom of the prepared baking dish, and spread one-third of the chicken mixture over the tortillas. Repeat the layers until all tortillas are used, ending with chicken mixture. Top with the crisps. Bake for 30 minutes until bubbly. Serve immediately.

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