Mexican Casserole Recipe -
Mexican Casserole Recipe

Mexican Casserole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    1 hr

    1 hr 5 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2006

I lost a recipe I had that was close to this so I tried it. After reading the reviews I mixed all ingredients, soup, sour cream,chile peppers,milk, and 1 cup cheese together. I also added to this 1 small can salsa verde 7oz (tomatillo sauce).Mix all together.Spray botttom of pan with Pam and spread a small amount of filling across the bottom before putting the tortillas down. I also only used 3 chix breast pieces cooked and cubed and about 6 tortillas. This made it more moist. End with a top layer of sauce and sprinkle with 1 cup cheese. The green sauce adds a amll kick it needs for taste.

Most Helpful Critical Review
Jan 27, 2006

The tortilla strips on the bottom got really hard and crunchy. The overall taste was just ok. Pretty bland.

Dec 04, 2003

Very good and very easy. I shreaded my chicked rather than diced. It gave it a better texture and accepted the "sauce" better. I also skiped few steps by combining the soup mixture, chicken and cheese before layering. Turned out great!

Dec 17, 2003

This was delicious and easy to prepare. I just made some minor adjustments: I added sauteed onions to the chicken along with fajita seasoning, used nacho cheese soup as one of the soups and topped it with cheddar cheese french fried onions. Thanks for a great recipe Katherine.

Jul 27, 2003

This is a very good mexican casserole! I used a little more chicken and in addition to the chile peppers, I took the advice of another and added apprx 1/2c salsa. Also, I saved about 1/2c soup mix for the top layer and sprinkled cheese overall to keep the tortillas from becoming rock-hard, which happens after they been baking. Served on a bed of lettuce and we really thought this was a filling and tasty meal! Thanks Katherine!

Sep 03, 2005


Dec 17, 2003

Excellent! This was a definite hit at our house. The leftovers went home with our college age son. I did not use the chilies but instead added about 1 1/2 cups of salsa to soup mixture. This gave the casserole more flavor but did not make it too soupy. I also spooned a bit of salsa on top of the casserole before baking it. It should set for about 15 minutes before serving. We enjoyed this with spanish rice and corn.

Mar 14, 2004

This was easy and very good. I used cream of celery soup instead the mushroom. Added sauteed onions, celery and mushrooms, plus some thawed frozen corn and a can of drained Rotel. I also saved some of the soup mixture to top the last layer before adding the cheese. It is soooo good!


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  • Calories
  • 480 kcal
  • 24%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 26.6 g
  • 41%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 34.8 g
  • 70%
  • Sodium
  • 1103 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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