Ingredients

The following ingredients have 6 Servings
  • 1 16 ounce bottle taco sauce
  • 1 10 ounce can cream of chicken soup
  • 1 cup sour cream, plus more for garnish
  • 10 corn tortillas (6 inch size)
  • 4 cups shredded taco mix cheese
  • 4 cups shredded cooked chicken
  • 1 large chopped tomato
  • 1 lime, cut into wedges

Instruction

  • Preheat your oven to 350 and spray a 9 x 13 casserole with cooking spray.
  • Mix the taco sauce, the chicken soup and the sour cream together until well combined.
  • Take a generous spoonful of the taco sauce mixture (about ½ cup) and spread it over the bottom of the casserole.
  • Lay the tortillas out on the counter and sprinkle with 3 cups of the shredded cheese, dividing it evenly between the tortillas.  Divide the chicken among the tortillas.
  • Roll up each tortilla as securely as you can and then place it in the casserole, seam side down, smooshing the tortilla rolls together so they all fit in one layer.
  • Ladle the rest of the creamy taco mixture over the top, spreading it out so that everything is pretty much covered.
  • Pop the casserole in the oven and bake it up for 15 minutes.  Take the casserole out, sprinkle with the rest of the cheese, and bake it for another 10 minutes or until the cheese is nice and melty.  Let it sit for about 5 minutes.
  • Sprinkle the casserole with the chopped tomato (you can also add chopped avocado and/or more sour cream on top if you are feeling fancy!).