Baked Corn Tortilla Casserole: The Best Baked Corn Tortilla Casserole Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Baked Corn Tortilla Casserole

Serves: 6

Print this Recipe

   12 corn tortillas
   1 10 1/2-ounce can cream of mushroom soup
   1 10 1/2-ounce can cream of chicken soup
   1 cup milk
   2 4-ounce cans green chilies diced, drained
   1 pound sharp cheddar cheese grated

Get 150 more recipes like this for ONLY $1

Baked Corn Tortilla Casserole is from the Cook'n with Bread Machines collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

Heat oven to 350° F. Cut tortillas into narrow strips. Grease a 9 x 13-inch oven casserole. Mix soups with milk and pour a thin layer on bottom of casserole. Put a layer of tortilla strips over this followed by soup mixture, chilies, and cheese. Make another layer ending with cheese on top. Bake, covered, for 40 minutes or until hot and bubbly.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us