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Chicken Tortilla Casserole

 Chicken Tortilla Casserole
I started making this delicious dish about 15 years ago, after my husband and I were married.— Pamela Hoekstra, Hudsonville, Michigan
4-6 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1/2 cup chicken broth
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 3 cups cubed cooked chicken
  • 10 flour tortillas (6 inches), torn into bite-size pieces
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) chopped green chilies
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded Monterey Jack cheese, divided
  • 1/2 teaspoon white pepper
  • 1 cup salsa

Directions

  • In a saucepan, bring the broth, onion and celery to a boil. Reduce
  • heat; cover and simmer for 5-7 minutes or until vegetables are
  • tender. Place in a large bowl; add chicken, tortillas, soup,
  • chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and
  • pepper.
  • Transfer to a greased 11-in. x 7-in. baking dish. Top with salsa and
  • remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or
  • until heated through. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 cup) equals 456 calories, 21 g fat (8 g saturated fat), 94 mg cholesterol, 1,323 mg sodium,

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Chicken Tortilla Casserole (continued)

Nutritional Facts: 29 g carbohydrate, 2 g fiber, 33 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.