Mexican Casserole Recipe
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Mexican Casserole

By: Katherine 
"Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients."

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (51)

What to Drink?
Wine Zinfandel
Cocktail Margaritas to Die For
Beer Beer
Prep Time:
5 Min
Cook Time:
1 Hr
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (4 ounce) can chopped green chile peppers, drained
  • 1/4 cup milk
  • 2/3 cup sour cream
  • 8 (6 inch) flour tortillas
  • 6 boneless chicken breast halves, cooked and cubed
  • 2 cups shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
  3. Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
  4. Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 480 | Total Fat: 26.6g | Cholesterol: 104mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Sep. 9, 2006 by Bluecat   view full review
I lost a recipe I had that was close to this so I tried it. After reading the reviews I mixed...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Dec. 4, 2003 by YBRICK423   view full review
Very good and very easy. I shreaded my chicked rather than diced. It gave it a better...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Dec. 17, 2003 by SAMEENA74   view full review
This was delicious and easy to prepare. I just made some minor adjustments: I added sauteed...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Jul. 27, 2003 by DREGINEK   view full review
This is a very good mexican casserole! I used a little more chicken and in addition to the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Sep. 3, 2005 by VREYES   view full review
BUT PLEASE ADD TOMATILLO SALSA INSTEAD OF THE CANNED CHILIS! IT HAS A DEEPER TASTE WITHIN THE...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Dec. 17, 2003 by MAMABEAC   view full review
Excellent! This was a definite hit at our house. The leftovers went home with our college...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Mar. 14, 2004 by NANCYH   view full review
This was easy and very good. I used cream of celery soup instead the mushroom. Added sauteed...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Oct. 18, 2003 by DEANNASILVESTRE   view full review
This was really good and very easy. It needs a little more spice for my taste.
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 10, 2008 by kimiko611   view full review
This was pretty good. It did lack something though. It needs some sort of enchilada sauce or...
The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 27, 2006 by BOBOBEARZOE   view full review
The tortilla strips on the bottom got really hard and crunchy. The overall taste was just ok....

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