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What you will need for this casserole is a bag of 12" soft shell tortillas, 24 ozs. of shredded cheddar cheese, an 8 oz. can of sour cream, 2 large cans of diced chicken, and 1 can of cream of mushroom soup.

Preheat your oven to 350 degrees and grease a 9"x13" cake pan. In a bowl mix together the soup, cheese, sour cream, and chicken. Lay the tortilla shells out in the pan and make layers: start with the tortillas and then a layer of the wet mixture on top. Repeat this until you end up with a top layer of torillas. Then cover the torillas on top with a layer of cheese. Bake for 30 to 35 minutes, and wait to cool before you cut.