A spicy and delicious chicken casserole that’s quick and easy to put together.
1/4 cup chopped onion
1 tablespoon canola oil
3 cups cooked chicken, cut into bite-size pieces
2 cups shredded sharp Cheddar cheese
1 (10 oz) can diced tomatoes and green chilies
1 (10 3/4 oz) can cream of mushroom soup
10-12 (9-inch) flour tortillas
1.In a medium skillet over medium-high heat, cook onion in oil until tender: about 3 minutes. Transfer to a large bowl.
2.Add chicken, 1-1/2 cups of the cheese, diced tomatoes and green chilies and soup; stir to blend well.
3. Cut each tortilla into quarters; place 1/2 of the quarters in bottom of a well-greased 13×9-inch baking dish.
4. Spoon 1/2 the chicken mixture over tortilla quarters. Repeat layers with remaining tortilla quarters and remaining chicken mixture. Sprinkle top with remaining 1/2 cup cheese.
5. Bake at 350 degrees F for 40 to 45 minutes or until hot and cheese is melted and lightly browned. Let stand 10 minutes before cutting and serving. Makes 6 servings.