tijuana casserole

(1 rating)
Recipe by
Tracy Helling
Spokane, WA

Found a version of this recipe in a church cookbook. It used beef and corn tortillas. I decided to go with chicken and flour tortillas, and the result is now a family favorite!

(1 rating)

Ingredients For tijuana casserole

  • 2 can
    ranch style beans
  • 2 can
    rotel chilies and tomatoes
  • 1 can
    cream of chicken soup
  • 2 lb
    chicken breasts, diced and blanched
  • 1 lb
    brick sharp cheddar cheese
  • 1 pkg
    flour tortillas (smaller sized)

How To Make tijuana casserole

  • 1
    Preheat oven to 350 degrees. Oil deep, square casserole dish. Boil chicken pieces until done. Mix cans of beans, Rotel and condensed soup together. Add chicken.
  • 2
    Grate cheese.
  • 3
    To assemble: Layer meat/sauce mixture, then cheese, then tortilla in a square casserole dish, finishing with a tortilla and cheese. Bake, covered, in a 350 degree oven for 20-30 minutes or until bubbling. Serves 4-6.

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