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Mexican Chicken Casserole Recipe

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By Capper's Farmer Editors | Dec 23, 2014

1 / 2
Use corn tortillas in place of flour to give this casserole a different flavor.
2 / 2
  • 8 servings

    SERVINGS

    Ingredients

  • 1 medium onion, diced
  • 1 tablespoon butter
  • 2 cans (10-3/4 ounces each) cream of chicken soup
  • 2 boneless, skinless chicken breasts, cooked and chopped
  • 1 pint chopped tomatoes with chiles
  • 1/2 cup mild salsa
  • 10 flour tortillas, or 14 corn tortillas
  • 3 cups shredded cheddar cheese

Directions

  • 1. Preheat oven to 350 F. In a skillet over medium-high heat, cook onion in butter until onion is translucent, about 5 minutes. Add the soup, chicken, tomatoes and salsa. Heat until bubbling.
  • Arrange half of the tortillas in a 9-by-13-inch pan. Pour half of the chicken mixture on top. Repeat layers. Sprinkle with cheese.
  • Bake for 30 minutes, or until bubbling and cheese is golden brown.We have plenty more Mexican dish recipes. Check out Easy Mexican Recipes Spice Up Dinner Menus.