Recipe by Erin Clifton
"Wonderful - and easy, easy, EASY!"
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cooked, boneless and skinless chicken, cut into bite-sized pieces
9 (6 inch)
corn tortillas, cut into strips
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (16 ounce) jar
shredded Cheddar cheese
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!
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.
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.
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.
I increased liquid and used tortilla chips - result was just as awesome!
This recipe is wonderful. My husdand loves it!!!
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!
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)!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Tortilla Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 181
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