Easy Crockpot Chicken Tortilla Casserole
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A comforting, layered chicken casserole featuring corn tortillas and a creamy green chile salsa sauce. Perfect for an easy crockpot meal or a baked family dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | None | 6–8 Servings |
🔪 Key Equipment
- Large mixing bowl
- Crockpot or 9x13-inch baking dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2–3 Cups | Shredded Chicken | cooked |
| 12 | Corn Tortillas | |
| 1 can | Cream of Mushroom Soup | |
| 1 can | Cream of Chicken Soup | |
| 1 can | Green Chile Salsa | |
| 1 (8-ounce) container | Sour Cream | |
| Optional | Onions | chopped |
Instructions
Step 1: Prepare the Sauce
- In a large bowl, mix together the 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 can green chile salsa, and 1 (8-ounce) container sour cream. If using, stir in the chopped onions until the mixture is smooth and well combined.
Step 2: Layer the Casserole
- In a greased crockpot or baking dish, begin layering the ingredients. Start with a layer of 12 corn tortillas, followed by a layer of 2–3 cups cooked shredded chicken, and then a layer of the soup mixture.
- Repeat the layers until you run out of ingredients, ending with a final layer of the soup mixture on top.
Step 3: Cook
- Crockpot Method: Cover and cook on High for 4 hours or on Low for 8 hours until the casserole is hot, bubbling, and cooked through.
- Oven Method: Bake in a preheated oven at 375°F for 1 hour until the top is golden brown and the sauce is bubbling around the edges.
💡 Make-Ahead & Storage: This casserole can be assembled up to 24 hours in advance and stored, covered, in the refrigerator. Add 10 to 15 minutes to the baking time if cooking directly from the fridge.
Original Recipe Scan
