Creamy Mexican Chicken Casserole

Creamy Mexican Chicken Casserole


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Serve up a piping hot and creamy chicken casserole with a Mexican flair. Season this dish with chili powder, red pepper flakes, cumin, and paprika for a nice heated kick!

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Time needed

5 min preparation + 50 min cooking

Serving Size / Yield

8 servings


  • 1 (10 oz.) can cream of chicken soup
  • 1 (8 oz.) container sour cream
  • 1 (4 oz.) can diced green chiles
  • ½ C. milk
  • 3-4 cooked chicken breasts, shredded
  • 8 corn tortillas, chopped
  • 2 tsp. chili powder
  • ½ tsp. garlic powder
  • ¼ tsp. onion powder
  • Dash red pepper flakes
  • ¼ tsp. paprika
  • 1 tsp. cumin
  • Salt and pepper to taste
  • 1 tomato, sliced
  • 2 C. cheddar cheese, shredded and divided

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Preheat oven to 350 degrees. In a large bowl, combine cream of chicken soup, sour cream, green chiles, and milk. Stir in chicken, tortilla bits, and seasonings. Add half of your cheese and transfer to a greased baking dish. Top with remaining cheese and tomato slices; bake for 40 minutes covered and 10 uncovered until golden.

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