Mexican Chicken Casserole with Corn Tortillas
Three layers of corn tortillas with taco-seasoned chicken in a cheesy cream sauce with green chiles and diced tomatoes, topped with sharp cheddar. Serves 12.
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Ingredients
- 1 tablespoon butter or olive oil
- 1 onion diced; yellow or white
- 2 cans cream of chicken soup condensed, 10.5 ounces each (21 ounces total)
- 1 can green chiles 4 ounces, mild or hot, with the liquid
- 1 can diced tomatoes with green chiles 10 ounces
- 8 ounces pepper jack cheese shredded
- 3 cups cooked chicken shredded; baked, boiled or rotisserie
- 1 ounce taco seasoning mix 1 package
- 1 1/2 cups chicken broth low-sodium if you like
- 18 small corn tortillas 6 per layer
- 8 ounces sharp cheddar cheese shredded
Instructions
- Heat the oven to 350°F and grease a 9x13-inch baking dish.
- Melt the butter in a large skillet over medium-high heat and cook the diced onion until softened.
- Add the cream of chicken soup, green chiles and diced tomatoes with green chiles. Cook over medium heat until the sauce is warm. Stir in the pepper jack and cook until it melts, then take the skillet off the heat.
- In a large bowl, mix the shredded chicken with the taco seasoning and chicken broth. Add it to the cheese sauce and stir to combine.
- Lay 6 corn tortillas in the dish and spread half of the chicken mixture evenly over them. Add 6 more tortillas and spread most of the remaining chicken mixture over them, saving a little for the top. Finish with the last 6 tortillas, spread the saved chicken mixture over them in a thin layer and cover it completely with the cheddar.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake 20 minutes more, until the cheese is melted and bubbly and the center reaches 165°F.
- Let the casserole rest 10 minutes before cutting. Serve with salsa, guacamole, olives, onions and tomatoes.
Notes
Rest the casserole 10 minutes so it firms up and holds its shape. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 369kcalCarbohydrates: 25.1gProtein: 23.3gFat: 20gSodium: 883mgFiber: 4gSugar: 2.2g