I got this Viva la Chicken recipe from my mother. I remember loving this casserole growing up. The tortillas are pretty flexible in this recipe- you can use flour or corn (but I prefer flour by a long shot!), and you can vary the amount depending on what you have on hand.
I decided to bake this casserole in individual ramekins. Isn't everything more fun when it's small?
Viva la Chicken
2 chicken breasts, cooked and shredded
1 (7 oz) can salsa verde (or about 1 c if you buy the jarred kind)
1 (10.5 oz) can cream of chicken soup
1/2 c milk
1/2 c sour cream
3 T dried minced onion
4 large or 6 small flour tortillas
2 oz grated cheese (I like Colby Jack best)
tortilla chips (optional)
In a large bowl, mix together chicken, salsa verde, cream of chicken soup, milk, sour cream, and onion. Spray a 2- quart casserole dish with cooking spray. Rip up half the tortillas into small pieces (about 2 square inches), and place tortillas in the bottom of the baking dish. Pour half the chicken mixture over the tortillas. Repeat by topping with 2 more torn tortillas and remaining sauce. Top with grated cheese. (You can make this in the morning and bake it at dinnertime.) Cover with foil and bake at 350 for 30 minutes. Uncover and bake an additional 10 minutes, or until cheese is melted. Serve with tortilla chips, if desired.
Sides
frozen corn
green salad
Microwave frozen corn and season with salt and pepper.
Prepare green salad.
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