Chicken Tortilla Casserole Recipe -
Chicken Tortilla Casserole Recipe

Chicken Tortilla Casserole

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"Wonderful - and easy, easy, EASY!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. In a bowl, mix soups, milk, salsa, and onion.
  2. Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.
  3. Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2008

This is a SUPER recipe, but here is the key to making it a keeper...change the milk to 8 oz. of sour cream (reduced fat is fine) and change the salsa to 1 or 2 small cans of diced green chiles. Also increase the grated cheese to 16 oz. of Cheddar/Monteray Blend. I mix all ingredients together and then layer with the Corn Tortiallas (usually takes more than 6) and alternate layers ending with a layer of cheese. Be sure to add cheese to your soup/chicken/sour cream/green chile mixture. No need for chicken stock either. This is great just served with a salad. Amazing!

Most Helpful Critical Review
Aug 23, 2004

Thought it was pretty good - the uncovered chicken pieces were very dried out. Chicken could use some sort of seasoning to give the chicken a less bland flavor. The 'juicy' spots were better but lacked punch - and I used medium salsa and tossed in green chiles. Would punch it up a little more with taco seasoning on chicken. Will likely make it again.

Aug 17, 2005

I printed this recipe years ago when it called for green chilie salsa, but I just made it for the first time and the flavor was wonderful! I found the casserole to be too "soupy", in fact it reminded me of chicken tortilla soup. The next time I will reduce the amt of liquids and increase the tortilla strips.

Feb 21, 2005

This casserole was really good. I didn't realize though that I had to refrigerate it, so I was disappointed to have to wait another day. I used really spicy green salsa, so it has an incredible bite. I think next time, I'll use less onion though.

Sep 25, 2003

I increased liquid and used tortilla chips - result was just as awesome!

Feb 07, 2003

This recipe is wonderful. My husdand loves it!!!

Dec 24, 2006

To make this spicier, I added 2 tsp chili powder and 1 tsp cumin to the sauce. I also added a 7 oz can of diced green chilies and a cup of sliced black olives. Also, I used a combination of flour and corn tortillas, which gave it a nice texture. If you find that you like more sauce like I do, I also added in a can of cream of celery soup. Serve with sour cream on top. One of our family favorites!

Feb 08, 2005

I made this recipe back in 7th grade! I am now 50!! I use a few different ingredients. Like diced green chilis, no milk, no chicken stock, no onion (i'm allergic)!


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  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 21.8 g
  • 44%
  • Sodium
  • 1083 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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