Chicken Tortilla Casserole

This is a great pot luck dish!


  • 2 Tbsp. oil
  • 6 chicken breast halves, boned and skinned, cut into thin strips
  • 1/2 cup onion
  • 1 clove garlic
  • 3 Tbsp. cornstarch
  • 4 cups cold chicken broth
  • 1 1/2 cups shredded Monterrey Jack cheese, divided
  • 1/2 cup Miracle Whip
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  • 1/2 cup sour cream
  • 1 (4 oz.) can chopped green chilies, undrained
  • 1/2 cup sliced ripe olives, diced
  • 12 flour tortillas


  1. Heat oil in large skillet, over medium heat, add chicken, onions, and garlic.
  2. Cook, stirring frequently, until chicken is golden brown and cooked through, about 10 minutes.
  3. In saucepan, stir together cornstarch and chicken broth, stirring constantly. Bring to a boil over medium heat. Boil 1 minute. Set aside.
  4. Stir 1 cup cheese, Miracle Whip, sour cream, chilies, and 1/4 cup olives into chicken until smooth.
  5. Remove 1 cup sauce and stir into chicken mixture. Spoon 2 Tbsp. of chicken mixture into each tortilla; roll to enclose. Place tortilla seam side down in 9x13 inch baking pan. Spoon over remaining sauce. Top with remaining cheese and olives. Bake at 350 degrees F for 25 minutes or until hot.


    Servings: 6
    Prep Time: 20-30 Minutes
    Cooking Time: 25 Minutes

    By Robin from Washington, IA

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