Chicken Tortilla Casserole

Melanie Mercer


The Small container of sour cream is (optional); for the instead of the Picante or Rotel, I have used Casa Ole Red Sauce and I think it has the best flavor. (use what you like and 1/2 to 1C or desired amount). My family loves this recipe, its even better the next day.Mix it up and add what you'd like, it is very versatile. I hope you enjoy!


☆☆☆☆☆ 0 votes

Approx. 9
20 Min
45 Min


  • 1 can(s)
    cream of onion soup
  • 1 can(s)
    cream of chicken soup
  • 1/2 c
    picante sauce
  • 1 can(s)
    chicken broth
  • 1 bag(s)
    colby jack cheese-lg.
  • 1 pkg
    flour tortillas
  • 1
    rotisserie chicken, deboned

How to Make Chicken Tortilla Casserole


  1. Mix in blender the cream of onion, cream of chicken, sour cream and Picante sauce. (I blend it because I don’t like the chunks of stuff you do not have to blend you can skip it and just put in all in a pot). Pour into pot and add chicken broth and mix well.
  2. Spray a 13x9 pan and layer a small bit of sauce mixture to just barely coat the bottom so tortillas don’t stick. Then layer you deboned chicken, layer of cheese on that, then pour a little of the sauce. Do another layer of tortillas, chicken cheese and sauce. Then layer tortilla, the rest of sauce and the rest of the cheese. Bake in oven at about 350-400 for approx. 45-60 min till cheese is golden on top (bout an hr). Serve with a salad and bread. YUM…LOL!!

    It’s just a base you can add or subtract different veggies and such.

Printable Recipe Card

About Chicken Tortilla Casserole

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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