Crockpot Chicken Tortilla Casserole – Revisited

CrockPot Chicken Tortilla Casserole
 I made this
 last summer
and several times since then,
But I always forget to take pictures
of it actually cooked in the crockpot
until now!

 

It is such a tasty dinner,
I really need to try it in the oven sometime
to see how it was originally supposed to taste
Curious as to how the original recipe was meant!
But who knows when I will ever get around to that!

 

Here is what my original post said:

 

No picture today
My husband brought the kids home
after swimming
because I headed straight to Zumba
and by the time I got home
Yeah…
wasn’t very pretty!
They had eaten most of it!

 

I did get some though
and it was pretty darn good!
Much better than the previous night’s fiasco!

 

My husband said our 7 year old
even went back for seconds!
Considering they complain about almost every dinner
that is quite a compliment!

 

The original recipe
called for it to be in the oven
but it worked pretty well in the crockpot
I might have to try it sometime in the oven
to see if it is any different!
Anyways,
it is easy and delicious 🙂

Ingredients:

1 Can Cream of Chicken Soup
1 Cup (8oz) Light Sour Cream
1/2 cup Milk
2 tsp Chili Powder
1 tsp Cumin
1 lb Chicken Breast – cubed or shredded (can be either cooked or raw – I had raw chicken)
8 Corn Tortillas – ripped into bite size pieces
1 Chopped Green Pepper
1 can (14oz) Mexican Style Tomatoes
1 1/2 cups Cheese (Mexican blend or just cheddar)

Directions –
Add everything, other than about 1/2 a cup of the cheese, to your slow cooker. I used raw cubed chicken, mixed it all right in my slow cooker and just ripped the corn tortillas into the mixture. Cook on high 4-6 hrs or low 8-10 hrs. Spread the leftover 1/2 cup of cheese on top just before serving. Really easy and really good 🙂

Oh, I guess I did take a picture after I got it all together in the slow cooker but before it was actually cooked!

Precooked chicken toritlla casserole

20140703-134741-49661208.jpg

20140703-134740-49660363.jpg

 

 

CrockPot Chicken Tortilla Casserole

Ingredients

  • Can Cream of Chicken Soup
  • 1 Cup (8oz) Light Sour Cream
  • 1/2 cup Milk
  • 2 tsp Chili Powder
  • 1 tsp Cumin
  • 1 lb Chicken Breast - cubed or shredded (can be either cooked or raw - I had raw chicken)
  • 8 Corn Tortillas - ripped into bite size pieces
  • 1 Chopped Green Pepper
  • 1 can (14oz) Mexican Style Tomatoes
  • 1 1/2 cups Cheese (Mexican blend or just cheddar)

Instructions

  1. Add everything, other than about 1/2 a cup of the cheese, to your slow cooker.
  2. I used raw cubed chicken, mixed it all right in my slow cooker and just ripped the corn tortillas into the mixture.
  3. Cook on high 4-6 hrs or low 8-10 hrs.
  4. Spread the leftover 1/2 cup of cheese on top just before serving.
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