Mexican Chicken Casserole

Jessica Taylor


This dish is my families comfort food and it is Spicy! We love this so much some always brings it to Holiday dinners! We all have our own way of making it ,but,this way is my favorite! If short for time I buy a rotisserie chicken and shred it up. One whole chicken is the perfect amount of chicken. I like to use the hot diced green chilies and diced tomatoes with green chilies.

pinch tips: How to Carve a Whole Chicken





15 Min


30 Min


1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1 can(s)
cheddar cheese soup
1 can(s)
stewed tomatoes, mexican
1 can(s)
green chiles
4 c
cooked chicken
1 pkg
flour tortillas
2 c
cheddar cheese
1 bottle
cooking spray

Directions Step-By-Step

Preheat oven to 350F. Spray a 13x9 casserole dish with cooking spray.
In a pan stir together the 3 kinds of soup, tomatoes, and green chili. Stir in the chicken. Warm mixture on low. This makes it easier to spread.
Layer the tortillas and the chicken mixture in dish beginning and ending with tortillas. Sprinkle the cheese over the casserole.
Bake 350f for 30 minutes. For a gold top you can broil the top for about 40 seconds.

About this Recipe

Course/Dish: Chicken, Casseroles
Regional Style: Mexican
Hashtags: #Casserole, #spicy