Chicken Taco Casserole Recipe

  • 1 package corn tortillas
  • 3 tablespoons butter
  • 1/2 cup chopped fresh mushrooms
  • 3 tablespoons flour
  • 1 cup milk
  • 1 jar green taco sauce (small jar)
  • 1 tablespoon chili powder
  • 2 cups cooked diced chicken
  • 1 can diced green chilies (small can)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
Container: 8- x 8-inch baking dish
1 hr
  • Tear the tortillas into bite-size pieces and place in an 8- X 8-inch baking dish. Set aside.
  • In a saucepan over low heat, melt the butter and sauté the mushrooms; then remove the mushrooms from the pan and set aside, but leave the butter in the pan.
  • Add the flour to the butter in the saucepan and mix into a paste.
  • Slowly add the milk to form a thickish sauce.
  • Return the cooked mushrooms to the sauce; then add the green taco sauce and the chili powder to the mushroom sauce.
  • Layer the chicken on top of the tortillas; then top the chicken with the diced green chilies.
  • Pour the mushroom sauce evenly over everything.
  • Top with the shredded cheese.
  • Refrigerate for several hours (or overnight) before baking; then bake at 350ºF for 1 hour.
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