Chicken and Green Chili Casserole
1/4 cup butter
1 small yellow onion, diced
1/2 lb mushrooms, sliced
1 (14oz) can cream of mushroom soup
1 (14oz) can cream of chicken soup
1 (15oz) can diced tomatoes, not drained
4oz diced green chilies
1 tsp garlic powder
2 Tbsp chili powder
1 Tbsp chicken broth
12 soft corn tortillas, torn in fourths
2 cups chicken, cooked and chopped
4 cups cheddar cheese, shredded
*In a large skillet, sauté the onion and mushrooms in butter. Add the soups, tomatoes, chilies, seasonings, and broth.
Line a 9X13 baking dish with half of the tortilla pieces. Spread half of the chopped chicken over the tortillas and top with half the sauce, then half the cheese. Repeat the layers. Cover tightly with foil and freeze up to 2 months. Label with name and date.
*To Serve: thaw overnight in refrigerator and then bake uncovered at 350 degrees for 30 minutes.
Liked my Chicken and Green Chili Casserole recipe? Try the Layered Enchilada Casserole
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