Chicken Tortilla Casserole
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I ran across a recipe that I got from a friend in an email dated September 2003. It was for Chicken Enchilada Casserole. To me there wasn’t any enchilada sauce, so I re-named it, and I did change it up a bit, so I am calling it Chicken Tortilla Casserole. It is super good, I can’t believe that I had forgotten about it! Thanks, Lori!
I whipped it up last week with some {Restaurant Style} Re-fried Beans as a side, and it was a delicious and easy weeknight meal that came together in no time!
If you love casseroles and Mexican food, you are going to want to give this one a try!
line the bottom with tortillas
topped with cheddar jack cheese, before baking
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Chicken Tortilla Casserole
Ingredients
or use a rotisserie chicken
- 1 10 ounce can Rotel
- 1 4 ounce can chopped green chilies
- 2 cans of Cream of Chicken Soup
- 1 teaspoon chopped Cilantro
- 8 soft flour taco sized tortillas 12 ounce package cut into bite sized pieces
- 10 slices of Cheddar/Jack Cheese
Instructions
- Preheat oven to 350 degrees, spray a 2 quart deep dish baking pan with non-stick spray.
- In a bowl combine the Rotel, cilantro, chilies and soup. Fold in chicken.
- Place half of the tortillas in the bottom of the dish layered evenly.
- Pour half of chicken mixture over tortillas.
- Top with 4 slices of cheese.
- Add other half of tortillas, top with meat mixture.
- Top with 6 slices of cheese.
- Bake uncovered for 30 minutes, or until cheese bubbles around the edges.
- Freezes well!
Nutrition
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These White Chicken Enchiladas are another Mexican Chicken favorite at our house!
I have a slightly different version using crushed Doritos and mexican rice added to it.
That is good I bet!