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Layered Mexicana Casserole

Judy White
Robbie White

  • 3 cups shredded cooked chicken or turkey
  • 1 cup grated cheddar cheese
  • ½ cup sliced green onions

  • 2 cups sour cream

  • 4 oz can green chilies, drained and diced

  • ¾ tsp cumin
  • 12 oz jar salsa
  • 8 (8 inch) flour tortillas
  • ½ cup grated cheddar cheese

Heat oven to 400°F. In a large bowl, stir together chicken, 1 cup cheese, green onions, cumin, chilies and sour cream. Pour 1 cup salsa into 10 inch pie plate. Lay 1 tortilla in salsa, coating 1 side lightly. Place tortilla, salsa side down in a 2 quart greased soufflé dish. Spread ½ cup of the chicken mixture on top. Repeat with 3 tortillas and chicken mixture and spread ½ cup salsa. Continue layering, ending with a tortilla. Top with any remaining salsa and ½ cup cheese. Cover and bake for 35 to 40 minutes, or until heated through. Let stand for 10 minutes. Cut into wedges.