Tijuana Casserole Recipe

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Tijuana casserole

Tracy Helling


Found a version of this recipe in a church cookbook. It used beef and corn tortillas. I decided to go with chicken and flour tortillas, and the result is now a family favorite!

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2 can(s)
ranch style beans
2 can(s)
rotel chilies and tomatoes
1 can(s)
cream of chicken soup
2 lb
chicken breasts, diced and blanched
1 lb
brick sharp cheddar cheese
1 pkg
flour tortillas (smaller sized)

Directions Step-By-Step

Preheat oven to 350 degrees. Oil deep, square casserole dish. Boil chicken pieces until done. Mix cans of beans, Rotel and condensed soup together. Add chicken.
Grate cheese.
To assemble: Layer meat/sauce mixture, then cheese, then tortilla in a square casserole dish, finishing with a tortilla and cheese. Bake, covered, in a 350 degree oven for 20-30 minutes or until bubbling. Serves 4-6.