TIJUANA CASSEROLE

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Tijuana casserole image

Found a version of this recipe in a church cookbook. It used beef and corn tortillas. I decided to go with chicken and flour tortillas, and the result is now a family favorite!

Provided by Tracy Helling

Number Of Ingredients 6

2 can(s) ranch style beans
2 can(s) rotel chilies and tomatoes
1 can(s) cream of chicken soup
2 lb chicken breasts, diced and blanched
1 lb brick sharp cheddar cheese
1 pkg flour tortillas (smaller sized)

Steps:

  • 1. Preheat oven to 350 degrees. Oil deep, square casserole dish. Boil chicken pieces until done. Mix cans of beans, Rotel and condensed soup together. Add chicken.
  • 2. Grate cheese.
  • 3. To assemble: Layer meat/sauce mixture, then cheese, then tortilla in a square casserole dish, finishing with a tortilla and cheese. Bake, covered, in a 350 degree oven for 20-30 minutes or until bubbling. Serves 4-6.

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