Chicken Tortilla Casserole

Chicken Tortilla Casserole

35

"Wonderful - and easy, easy, EASY!"
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Ingredients

servings 365 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1083 mg
  • 43%

Based on a 2,000 calorie diet

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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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  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.

Reviews

35
  1. 44 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

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...

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. ...

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 rem...

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 ...

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

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

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...

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 fl...

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)!

YUM YUM YUM! I didnt think it would be that good when making it. But wow! This is a huge favorite in my family!!!! Its actually in the oven as I type for the 2nd time this week. MMMMMMMMM tasty