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
Creamy Mexican style casserole with chicken comes together quickly and tastes SO GOOD!
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 Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 721Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 44mgSodium: 1073mgCarbohydrates: 110gFiber: 4gSugar: 1gProtein: 25g
Nutrition isn't always accurate.
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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!