- 3 cups shredded cooked chicken
- 2 cans (4 ounces each) chopped green chilies
- 1 cup chicken broth
- 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 small onion, finely chopped
- 12 corn tortillas, warmed
- 2 cups shredded cheddar cheese
- In a large bowl, combine the chicken, chilies, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers.
Bake, uncovered, at 350° for 30 minutes or until heated through.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6-8 servings.
Reviews forChicken Tortilla Bake
"I have made this several times exactly as written. Only changes I have made to the original recipe is to use Mexican cheese blend or mix in some pepper jack cheese. Our family thinks it is very good. I have never experienced soggy tortillas or watery sauce. Sometimes I make it spicier, sometimes just as wtitten. Depends on our mood."
"Yuck. This is probably the worst rendition of this combination of ingredients I've ever had. Do not use the broth, it waters everything down and makes both the filling and the tortillas soggy like they've been laying in water. Needs more flavor layers. Add some cumin and other spices and mix a large can of green enchilada sauce with the 2 soups, it's a start to improvement. As written - very bland. A big N-O."
"I made it as written, and my husband and I both thought it wonderful. Thank you for sharing!"
"My family was not big fans of this. It was just ok for me, kind of bland. I’ll just make real enchiladas next time."
"instead of using tortilla shells, try with crunchy taco shells broken in half, or tortilla chips....also use sour cream instead of mushroom soup"
"Perfection! I grew up in Los Alamos and my mom served this casserole (minus the onion) at least once a month. I love the addition of the onion! Great recipe!"
"This recipe is a favorite in our house and is easy to make with grandkids. It can also be changed based on what you have on hand but please make it like it is written first before submitting a review. It's really good! I've also used corn tortillas, flour tortillas, substituted sour cream for one of the soups, added cilantro if I had it and used different cheeses. Cooked rotisserie chicken from the store makes it easier yet to put together on a busy night."
"We call this, Viva La chicken!!"