Make use of your leftover cooked chicken or use shredded rotisserie chicken in this amazingly easy (and delicious!) Mexican Chicken Casserole!
Sign up for my free email subscription and never miss a recipe.
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 soooo amazing and I realize the original photographs did not do this recipe justice.
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! 
Below is my original photograph from 2012. Please don’t judge.
My original photograph August 2012
It was as totally awesome back then as it is now, I just had a lot of learning to do as far as photography. 
Enjoy and Happy Cinco de Mayo!
Originally published August 2012 and updated April 2018.
Print
Mexican Chicken Casserole
Prep Time: 15 minutes- Cook Time: 30 minutes
- Total Time: 45 minutes
Yield: 6 servings
Print Recipe
Pin RecipeIngredients
- 1 (10-1/2 ounce) can cream of chicken soup
- 1 (10-1/2 ounce) can cheddar cheese soup
- 1 (10-1/2 ounce) can cream of mushroom soup
- 1-1/2 cups prepared salsa
- 4-1/2 cups shredded fully cooked chicken
- 1 (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 fresh chopped 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 1/2 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.
Notes
Adapted from Paula Deen
Looks amazing! I haven’t tried using that kind of chicken! I may make this, this weekend for my mom. Thanks!
Thank you so much Crystal! It was different & good! Hope your Mom likes it!
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!
Hi Jessica, I personally wouldn’t freeze it…if you try it, please let me know how it turns out! Hope you like it! 🙂
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.
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.
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!
Looks super yummy and I’m sure it will be a big hit in my house! Thanks for sharing!
Thank you, Karly! 🙂
Our whole family loved this!! Delicious and so easy to make, thank you for sharing!
★★★★★
Would corn tortillas be okay to substitute in this recipe? Or should they be flour only?
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! 🙂