Print
Mexican Chicken Casserole - An easy and delicious Mexican-inspired casserole using leftover shredded chicken!

Mexican Chicken Casserole


  • Author: Amy @ The Blond Cook
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
Scale

Ingredients

  • 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
  • 11/2 cups prepared salsa
  • 41/2 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

  1. Preheat your oven to 350 degrees F.  Spray a 13 x 9 casserole dish with cooking spray.
  2. In a large bowl, stir together the soups and salsa until well combined.  Add shredded chicken and stir to combine and evenly coat chicken.
  3. Layer 4 of the flour tortillas evenly in the bottom of the casserole dish.  Spread 1/2 of the chicken mixture over the tortillas.
  4. Layer 4 more tortillas, then spread the remaining half of the chicken mixture over them.
  5. Layer last 4 tortillas and sprinkle evenly with cheese.
  6. Bake (uncovered) for 30 minutes, or until top is lightly browned and chicken mixture is bubbly around sides of dish.
  7. Top with diced tomatoes and chopped fresh cilantro.

Notes

Adapted from Paula Deen