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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
  • Total Time
    Prep: 15 min. Bake: 45 min. + standing
  • Makes
    8-10 servings


  • 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 sour cream
  • 3 cups shredded Monterey Jack cheese


  • In a greased 13x9-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.

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