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