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Mexican Chicken Casserole

Mexican Chicken Casserole

kathrynd45

"Chicken casserole with a Mexican twist. This casserole can be served as a main dish or an only dish. Leftovers are great. Very similar to Ro-tel® chicken. Tortillas can be substituted for Doritos® or corn tortillas, but flour tortillas seem to work best."
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Ingredients

55 m servings 414 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 22.4 g
  • 35%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1598 mg
  • 64%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a saucepan of salted water to a boil. Boil chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts to a cutting board to cool. Reserve and cool chicken broth.
  3. Shred the cooled chicken breasts and put into a large bowl; add cheese cubes, diced tomatoes with green chile peppers, cream of chicken soup, and cream of mushroom soup and stir.
  4. Individually dip about half the tortillas into the cooled liquid from poaching the chicken; arrange into the bottom of a large baking dish.
  5. Spread the chicken mixture over the tortillas.
  6. Individually dip the remaining tortillas into the water and arrange atop the chicken mixture. Sprinkle chili powder over the tortillas.
  7. Bake in preheated oven until the top layer of tortillas begin to turn golden brown and crunchy, 30 to 45 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Delicious! Served with Spanish rice!

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