Spicy Chicken Casserole
This layered chicken and tortilla casserole is assembled almost entirely from cans and a bag of shredded cheese, which makes it an easy dish for a crowd of six. Canned chili and salsa carry the heat, while the two creamy soups bind the shredded chicken between layers of corn tortilla. The contributor notes it is only as spicy as you choose, so swap in a hotter salsa or a milder chili to suit your table.
Instructions
Heat the oven to 375°F. Have a baking dish ready.
In a large bowl, stir together the chili, the cream of chicken soup, the cream of celery soup, the shredded chicken and the salsa until the mixture is evenly combined. Keep the tortillas and cheese aside.
Spread a layer of corn tortillas over the bottom of the baking dish. Spoon half of the chicken mixture over the tortillas and scatter some of the cheddar on top.
Repeat with a second layer of tortillas and the remaining chicken mixture. Finish with the rest of the cheese so the top is fully covered.
Bake for 30 to 40 minutes, until the casserole is hot through and the cheese on top has melted and begun to bubble at the edges.
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