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+ servings

Mexican Chicken Casserole

A delicious casserole utilizing the convenience of leftover shredded chicken. An easy dinner in 45 minutes!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


  • 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


  • 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.