This is a pretty good casserole. It has a little bit of spice to it. Really simple. It was really cheesy - maybe a little too cheesy. I will cut down on the cheese next time.
Recipe: Organized Home
1 small package corn tortillas
2 cups chicken or turkey, cooked & diced
12 oz. cheddar cheese, grated
1 can cream of chicken soup
1 can condensed cheddar cheese soup
1 can tomatoes with green chilies (Ro-Tel brand)
1 1/4 cup milk
1 onion, chopped
Tear tortillas into 1-inch wide strips; set aside.
In a 13 x 9 casserole dish, alternate layers of strips of tortillas, chicken and cheese (reserve 1/2 cup of cheese for topping), until all the chicken is used. You will have about 3 layers each of tortilla strips, chicken and cheese.
Combine the soups, canned tomatoes & green chillies, milk and onion. Pour soup mixture over layered casserole. Top with reserved cheese.
Cover with plastic wrap, then seal with aluminum foil. Freeze.
To Prepare: Thaw casserole before baking. Remove plastic wrap, then replace foil. Bake covered at 350 degrees until hot and bubbly (about 30 mins.) Remove foil 10 minutes before casserole is done and cook uncovered for 10 mins. to melt cheese.
Allow to stand 5-10 mins. Cut with spatula and serve.
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