Chicken and Tortilla Casserole


(6 votes) 3 6

Green chilies and corn tortillas make this south of the border casserole a sure thing.

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  • 1 10 3/4 oz. can cream of mushroom soup
  • 1 10 3/4 oz. can cream of chicken soup
  • 1 10 oz. can diced tomatoes with green chilies
  • 1/2 C. chicken broth
  • 2 C. diced chicken; precooked
  • 12 corn tortillas, torn in pieces to fit pan
  • 1/2 C. chopped onion
  • 2 C. shredded cheddar cheese

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Preheat oven to 350 degrees. Lightly mist 9x13" casserole dish with non-stick cooking spray. Blend soup, tomatoes and chicken broth together until smooth. Layer half of chicken, tortillas, onion, cheese and soup mixture. Repeat layers ending with the grated cheese. Bake 1 hour, uncovered.

Reviews (5)

  • This wan definetely not a family favorite. Had my twin 10 year olds try it. Daughter said she thought it was OK and my son ,after tasting a bite, ended up having leftover spaghetti. I didnt even have my husband try it. All in all, it wasn't bad, i've tried worse. Just not that good.

    Flag as inappropriate Elerten  |  November 10, 2009

  • I used Tortilla Chips instead of Corn Tortillas and it turned out great.

    Flag as inappropriate WendyNH  |  April 13, 2009

  • I add rotel tomatoes, 2 cans green chiles, and some mexicorn to mine. and serve it with sour cream, salsa, and chives. It freezes well if theres left overs.

    Flag as inappropriate Beverly1947  |  September 18, 2008

  • we cvalled this "King Ranch" chicken - it's a wonderful old standaRD!

    Flag as inappropriate Rinky  |  June 18, 2008

  • Cheddar cheese soup can be exchanged for the cream of muschroom soup

    Flag as inappropriate [email protected]  |  March 6, 2008

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