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Chicken Tortilla Bake

Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.—Jerri Moror, Rio Rancho, New Mexico
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8 servings


  • 3 cups shredded cooked chicken
  • 2 cans (4 ounces each) chopped green chiles
  • 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
  • Sour cream and green onions, optional


  • In a large bowl, combine the chicken, chiles, 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°. If desired, serve with sour cream and green onions.

Test Kitchen Tips
  • Good cooks like to keep some go-to meals on hand that don’t require a special trip to the store. Keep chicken breasts in the freezer and you’ll always be ready.
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
  • These are the easiest baked dinners to make tonight.
  • Nutrition Facts
    1 piece: 359 calories, 17g fat (8g saturated fat), 81mg cholesterol, 1007mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 25g protein.


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    • Julie
      Sep 9, 2020

      Simple, easy and delicious. Everyone wanted second helpings!

    • BRENNA
      Jun 25, 2020

      This is one of the first dishes I learned to make, but I've been cooking it for more 35 yrs now. I've made every version and have experimented with more. This is a great base version to start exploring with. Here's my staple version: ground beef or shredded chicken, chicken and mushroom cream style soups, picante salsa, canned green chilis, onion, cheddar, and NACHO DORITOS. Brown the onion, the meat (optional add taco seasoning for more flavor according to pkg directions), combine all, except for nacho chips, and set aside. Later your chips around and on bottom of a 13x9 baking dish. Spread your soup mixture over the chips, top with some grated cheddar, and bake at 350 for about 30 to 35 minutes. Don't have the soup, the salsa, or chips? No problemo - try sour cream, Greek yogurt, cream cheese, mayo, Velveeta, cheez whiz, corn tortillas, tortilla chips, flour tortillas, or leave off and layer seeded, sliced jalapenos for a jalapeno poppers version. I ALWAYS use green chilies no matter what else I add or sub. This can be layered with the chips or tortillas for a a layered enchilada type dish, or use it as a dip instead by covering the top with bacon bits, and a combination of parmesan, chicharrones, and bread crumbs (use a zip lock to crumble the pork rinds or place in a bullet and give a couple of pulses with the cheese/crumbs). For example, tonight I'm making a jalapeno popper x enchilada casserole, no soups involved and will serve with a side of room temp strawberry preserves. Absolutely delicious.

    • Monkeyshines1
      Jun 7, 2020

      No comment left

    • Carolina
      May 21, 2020

      I added a can of San Marcos peppers in brim, I had to diced them up because they are canned long ways. It gave this recipe a kick of flavor, and its an easy recipe. I loved it.

    • PMM2
      May 15, 2020

      No comment left

    • Bob
      May 4, 2020

      No comment left

    • Iris
      Apr 29, 2020

      Why does the picture of this dish show rolled, as in burrito style,

    • Vega
      Apr 26, 2020

      I add a little more salt

    • Roland
      Apr 21, 2020

      No comment left

    • Sarah
      Mar 11, 2020

      I grew up on this,we used flour tortillas. As for the chicken broth... itand#039;s too view Adam. If itand#039;s to soupy, cut back.