Tortilla Chicken Casserole

[MamaMandee]

Tortilla Chicken Casserole from the Betty Crocker site!

You Need:

3

tablespoons vegetable oil

1 1/2

cups finely chopped red bell pepper

1 1/2

cups finely chopped onion

2

tablespoons finely chopped garlic

1/2

teaspoon salt

2 1/2

teaspoons ground cumin

1/4

cup Gold Medal® all-purpose flour

1 1/2

cups Progresso® chicken broth (from 32-oz carton)

1

container (8 oz) sour cream

5

cups chopped cooked chicken or turkey

12

soft corn tortillas (6 inch)

3

cups shredded Monterey Jack cheese (12 oz)

To Make:

• 1Heat oven to 350°F. Lightly spray 3-quart casserole with cooking spray.
• 2In 12-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion, garlic and salt; cook 5 minutes, stirring occasionally, until vegetables are soft. Stir in cumin; cook 1 minute. Stir in flour; cook 3 minutes. Reduce heat to low. Add broth and sour cream; cook 5 minutes, stirring frequently. Add chicken; stir to blend. Remove from heat.
• 3Place tortillas between damp microwavable paper towels. Microwave in batches on High 30 seconds to soften. Arrange 4 tortillas in casserole. Top with one-third of the chicken mixture (about 2 cups); sprinkle with 1 cup of the cheese. Repeat layers twice.
• 4Bake uncovered 35 to 45 minutes or until bubbly and browned.

Serves: 8

[MamaMandee]

This might be good for a larger family! 

[KaylaMillar]

We would love this!

[Flaca43]

I think the kids would love this!

[kurtkamkaitsmom]

oh this sounds very good