This is a really easy and yummy chicken casserole. It has a little kick! I think this recipe works better in the crock pot because if you put it in the oven it is too runny.
Mexican Creamy Chicken Casserole
12 corn tortillas, torn into pieces
1-2 pound cooked chicken, shredded
1 can (10¾ oz. size) cream of chicken soup
1 can (10¾ oz. size) cream of mushroom soup
1 small can green chili salsa (about 7 ounces)
1 cup sour cream **
1 tablespoon dried onion flakes
1 1/2 cup Cheddar cheese or Mexican mix cheese, grated
In a separate bowl, mix together the soups, salsa, sour cream and onion.
In the crock pot arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top. About 20 minutes before you serve it sprinkle with cheese.
Cover and cook 4-6 hours on high or 6-8 hours on low. Just watch it because mine burnt a little on the bottom.
** In Mexico we have creama that is so much better than sour cream. If you can find this at Walmart use it instead. Also use the creama as a garnish on top to make it even creamier!
Sorry this is not authentic Mexican food 🙁 One day I will learn how to make real Mexican food and I will share it with you!