Tijuana casserole

Tijuana Casserole Recipe

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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)

How to Make Tijuana casserole


  • 1Preheat 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.
  • 2Grate cheese.
  • 3To 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.

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