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Zesty Chicken Tortilla Casserole

 Zesty Chicken Tortilla Casserole
My aunt in California shared this zesty chicken casserole recipe with me. It's easy, filling and feeds a big group. —Sarah Thompson
8-10 ServingsPrep: 15 min. Bake: 45 min. + standing


  • 5 to 6 corn tortillas (6 inches), cut into strips
  • 8 cups cubed cooked chicken breast
  • 1 can (4 ounces) diced green chilies
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 3 cups (12 ounces) shredded Monterey Jack cheese


  • In a greased 13-in. x 9-in. baking dish, layer half the tortilla
  • strips, half the chicken and half the chilies. In a large bowl,
  • combine the soups and sour cream; spread half over the chicken. Top
  • with half the cheese. Repeat layers.
  • Bake, uncovered, at 350° for 45 minutes or until bubbly and
  • golden brown. Let stand for 10 minutes before serving. Yield: 8-10
  • servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.