Description
A classic, creamy, layered chicken casserole featuring tortillas, cheese, and Tex-Mex flavors, perfect for a family meal or potluck.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10.5 ounce) can cream of mushroom soup
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (4 ounce) can diced green chilies, drained
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 10 corn tortillas, cut into quarters
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, Rotel, drained green chilies, sour cream, milk, chili powder, cumin, salt, and pepper. Mix until smooth.
- Fold in the shredded chicken until it is evenly coated with the sauce mixture.
- Dip each quartered tortilla piece briefly into the sauce mixture to coat, then arrange a single layer of coated tortillas on the bottom of the prepared baking dish.
- Spread half of the chicken mixture evenly over the tortilla layer.
- Sprinkle one-third of the Monterey Jack cheese and one-third of the cheddar cheese over the chicken layer.
- Repeat the layers: a second layer of dipped tortillas, the remaining half of the chicken mixture, and another third of the cheeses.
- Top with the final layer of tortillas and sprinkle the remaining cheese mixture over the top.
- Bake for 30 to 35 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
- To make this ahead, assemble the entire casserole but do not bake. Cover tightly and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
- For freezing, assemble the casserole in a freezer-safe dish, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator before baking, or bake from frozen, adding about 20 minutes to the total cook time.
- You can substitute Rotel with 10 ounces of diced mild green chilies and 1 cup of diced fresh tomatoes (drained).
- For a richer flavor, use all Monterey Jack cheese or mix in some Pepper Jack for a little heat.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4
- Sodium: 750
- Fat: 24
- Saturated Fat: 13
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 2
- Protein: 28
- Cholesterol: 85