Chicken Tortilla Casserole

For some reason, there is always too much tortilla for Carl and I to consume. Once in a while, I used them for my chicken wraps, and for occasional burritos and taco nights. As a couple, we are just beginning to try, at least attempt, Mexican food. (Actually, we've been liking food from Bajio!)

So last night's was an attempt to have Mexican dinner without having to eat the usual soft tacos.

Chicken Tortilla Casserole

Ingredients:
1/2 lb chicken breast, cut into cubes
1/2 cup cream of chicken soup
1 cup water
5 tbsp sour cream
2 small tomatoes, diced
1 medium onion, chopped
1/2 cup mild salsa
flour tortillas
1/2 cup cheddar cheese, shredded
1/2 cup chives
garlic salt
butter

In a hot skillet, brown chicken in butter. Add onions, tomatoes, cream of chicken soup, water, and sour cream. Mix together and let simmer. Remove from fire and set aside.

Grease an 8"x8" pan with  butter. Layer tortilla and chicken mixture until filled, chicken mixture on top layer. Spread with salsa on top layer, sprinkle with chives and shredded cheese. Bake at 350 degrees for 30 - 40 minutes.

Carl and I enjoyed it very much. Though he needed some tapatillo on the side, to add a little bit more spice...and of course he ate with rice. I would have eaten it with Spanish rice - maybe we'll do that next time.