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    Home » Recipes » Meats » Mexican Chicken Casserole

    By Amy · Published: Apr 24, 2018 · Updated: Oct 4, 2020 · This post may contain affiliate links. Please read my disclosure policy 17 Comments

    Mexican Chicken Casserole

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    A casserole in a baking dish. Overlay text at top of image.

    Make use of your leftover cooked chicken or use shredded rotisserie chicken in this amazingly easy (and delicious!) Mexican Chicken Casserole!

    A slice of casserole being removed from a baking dish with a server.

    Because Cindo de Mayo is just around the corner and I realize how busy every one is… I thought I’d bring an oldie back with new photographs.  Because this recipe is so amazing and I realize the original photographs did not do it justice.

    A serving of Mexican chicken casserole with sliced avocado on a white plate.

    This casserole is a cinch to throw together… top it with your favorite Mexican toppings to customize it to your liking!  I’ve eaten it with sliced black olives, sour cream, shredded lettuce… the sky is the limit!  

    A casserole topped with cheese, tomatoes and cilantro in a white baking dish.

    Enjoy!

    More Mexican-Inspired Recipes

    • Mexican Coleslaw
    • Mexican Corn Salad
    • Shrimp Tacos

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    Mexican Chicken Casserole

    A delicious casserole utilizing the convenience of leftover shredded chicken. An easy dinner in 45 minutes!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Keyword: Mexican chicken casserole
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6
    Author: Amy

    Ingredients

    • 10 ½ ounce can cream of chicken soup
    • 10 ½ ounce can cheddar cheese soup
    • 10 ½ ounce can cream of mushroom soup
    • 1 ½ cups prepared salsa
    • 4 ½ cups shredded fully cooked chicken
    • 12 ounce package flour tortillas (12 taco tortillas)
    • 4 ounces sharp cheddar cheese shredded
    • 4 ounces colby cheese shredded
    • 1 Roma tomato seeded and diced
    • 2 tablespoons chopped fresh cilantro

    Instructions

    • Preheat your oven to 350 degrees F.  Spray a 13 x 9 casserole dish with cooking spray.
    • In a large bowl, stir together the soups and salsa until well combined.  Add shredded chicken and stir to combine and evenly coat chicken.
    • Layer 4 of the flour tortillas evenly in the bottom of the casserole dish.  Spread ½ of the chicken mixture over the tortillas.
    • Layer 4 more tortillas, then spread the remaining half of the chicken mixture over them.
    • Layer last 4 tortillas and sprinkle evenly with cheese.
    • Bake (uncovered) for 30 minutes, or until top is lightly browned and chicken mixture is bubbly around sides of dish.
    • Top with diced tomatoes and chopped fresh cilantro.

    Nutrition

    Calories: 632kcal | Carbohydrates: 45g | Protein: 45g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 2118mg | Potassium: 891mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1118IU | Vitamin C: 3mg | Calcium: 383mg | Iron: 5mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Adapted from Paula Deen

    Originally published August 2012. Updated with new photographs, text and republished April 2018.

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      Recipe Rating




    1. Reni says

      May 01, 2018 at 2:59 pm

      Would corn tortillas be okay to substitute in this recipe? Or should they be flour only?

      Reply
      • Amy @ The Blond Cook says

        May 02, 2018 at 6:52 am

        Hey Reni, I’ve never used corn tortillas in this recipe so I can’t say with certainty how they would be. Please let me know how it turns out if you use corn tortillas and I hope you enjoy the casserole! 🙂

        Reply
      • Patricia says

        October 28, 2020 at 12:15 am

        My Dad many many years ago got this recipe from TX Electric in one of his bills. He made it and I fell in love ! His recipe called for corn tortillas and personally, I like them better. There are several variations of this recipe out there.

        Reply
      • Trevor McNichols says

        April 11, 2021 at 8:31 pm

        I’ve only ever used corn tortillas, and it turns out perfectly. My mom made a version very similar to this recipe (except with cans of Ortega mild green chiles instead of salsa.) Because she had Celiac’s disease, she Couldn’t use flour tortillas. The version I make from this recipe tastes just like my Mom’s version and I’m sure she would be Proud!

        Reply
    2. Nina says

      April 27, 2018 at 11:21 am

      5 stars
      Our whole family loved this!! Delicious and so easy to make, thank you for sharing!

      Reply
    3. Karly says

      April 25, 2018 at 9:13 am

      Looks super yummy and I’m sure it will be a big hit in my house! Thanks for sharing!

      Reply
      • Amy @ The Blond Cook says

        April 26, 2018 at 7:20 am

        Thank you, Karly! 🙂

        Reply
    4. Alli says

      September 09, 2013 at 7:33 pm

      We make a version of this, but instead of salsa, we use a can of chilis. And regular cheesey Doritos in place of tortillas. 🙂 it is sooo good!

      Reply
    5. Jessica says

      September 17, 2012 at 11:04 am

      Do you think you could freeze this as is? Are there any changes you might make to it in order to freeze it? I think I’m going to try it!

      Reply
      • The Blond Cook says

        September 20, 2012 at 10:45 am

        Hi Jessica, I personally wouldn’t freeze it…if you try it, please let me know how it turns out! Hope you like it! 🙂

        Reply
      • Kathy says

        December 10, 2012 at 9:20 pm

        I have made casseroles very similar to this and after freezing the corn tortillas turn to mush. Very tasty still but if you want intact tortillas, don’t freeze.

        Reply
        • T.J. says

          August 18, 2017 at 6:03 pm

          If I was going to freeze I would probably leave the tortillas out, except maybe the bottom one. Then I would just add a tortilla while I was heating it up.

          Reply
      • Patricia says

        October 28, 2020 at 12:18 am

        My Dad used to freeze portions of this for later. He didn’t change the recipe to freeze it he just wrapped it in plastic wrap and put in a freezer bag and labelled it, of course.

        Reply
    6. Crystal {@phatbakes} says

      August 28, 2012 at 9:09 am

      Looks amazing! I haven’t tried using that kind of chicken! I may make this, this weekend for my mom. Thanks!

      Reply
      • The Blond Cook says

        August 28, 2012 at 10:07 am

        Thank you so much Crystal! It was different & good! Hope your Mom likes it!

        Reply
        • Linda Padgett says

          January 27, 2019 at 6:23 pm

          5 stars
          What is the calorie count per serving?

          Reply
          • Amy @ The Blond Cook says

            January 28, 2019 at 9:57 am

            Hi Linda, I do not have nutritional info for this recipe. There are several online resources for calculating nutritional info, just search online for “nutritional calculator”. I hope you enjoy the casserole! 🙂

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