Mexican Chicken Tortilla Casserole

Mexican Chicken Tortilla Casserole


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Talk about an indulgent meal. This Mexican chicken tortilla casserole is the perfect way to spice up your dinner table. It is made with a variety of ingredients including Cheddar and Monterey Jack cheese.

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

4-6 servings


  • 1/2 C. reduced-sodium chicken broth
  • 1/2 C. chopped yellow onion
  • 1/4 C. chopped celery
  • 3 C. cooked chicken, cubed
  • 10 flour tortillas, torn into small pieces
  • 1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
  • 1 (4 oz.) can chopped green chilies
  • 3/4 C. shredded Cheddar cheese, divided
  • 3/4 C. shredded Monterey Jack cheese, divided
  • 1/2 tsp. freshly ground black pepper
  • 1 C. salsa of your choice

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Preheat your oven to 350 degrees F. Use a saucepan to bring the chicken broth, onion, and celery to a boil. Lower the heat, cover, and let the ingredients simmer for five minutes, which is when the vegetables should be tender. Transfer the vegetables into a large bowl and then add the chicken, tortillas, soup, chilies, 1/2 C. Cheddar cheese, 1/2 C. Monterey Jack cheese, and pepper. Once the ingredients are mixed together, place them into an 11x7-inch baking dish. Pour the salsa and the remaining cheeses on top of the casserole. Bake the casserole uncovered in your oven for around 30 minutes, which is how long it should take for the casserole to be heated through. Serve.

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