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

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	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

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.

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