Tortilla & Chicken Casserole
📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting, layered Southwestern-style casserole featuring tender chicken, green chiles, and tortillas baked under a bubbly blanket of melted cheese. Perfect for an easy weeknight family dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 6 servings |
🔪 Key Equipment
- 9x13-inch baking pan
- Mixing bowl
Ingredients
Casserole Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package (12 count) | Tortillas | divided |
| 1 can | Cream of Chicken Soup | undiluted |
| 1 can | Green Chiles | chopped |
| 1 | Onion | chopped |
| 2 to 3 | Chicken Breasts | cut into chunks |
| To taste | Cheese | grated |
Instructions
Preparation and Assembly
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, thoroughly mix together the 1 can cream of chicken soup, chunks of chicken (2 or 3 breasts), 1 can chopped green chiles, and 1 chopped onion.
- In a 9x13-inch baking pan, arrange 6 tortillas evenly across the bottom.
- Spread half of the chicken and soup mixture over the bottom layer of tortillas.
- Place 6 more tortillas on top, then layer the remaining chicken and soup mixture evenly over them.
Baking
- Generously sprinkle grated cheese over the top layer.
- Bake for 30 minutes until the grated cheese melts well, is bubbly, and starts to turn slightly golden brown at the edges.
💡 Make-Ahead & Storage: This casserole can be assembled, covered tightly with foil, and refrigerated up to 24 hours before baking. If baking directly from the refrigerator, add an extra 5 to 10 minutes to the baking time.
Original Recipe Scan
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