Recipe by Erin Clifton
"Wonderful - and easy, easy, EASY!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make a cheesy chicken and corn tortilla casserole.
See how to make a top-rated, Mexican-inspired casserole.
See how to make a quick-and-easy, cheesy Mexican casserole.