Mexican Chicken Casserole

I love Paula Deen! This was such an easy dinner to put together and tasted great! I love casseroles because they whip up really quick when your in crunch-time to get dinner ready and on the table.

recipe adapted from:

1 (10.75 oz) can cream of chicken soup 
1 (10.75 oz) can cheddar cheese soup 
1 (10.75 oz) can cream of mushroom soup 
1 (10 oz) can tomatoes 
1 (4 oz) can green chilies
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken 
11.5 oz package flour tortillas 
2 cup shredded cheddar cheese

Preheat oven to 350 degrees.
In a large bowl, stir together the three kinds of soup, chilies and the tomatoes. Stir in the chicken.
In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas.
Sprinkle the cheese over the casserole and bake for 30 minutes.


**NOTE** to make a more healthier version of this recipe, you can use reduced-fat, reduced-sodium versions of the canned soups

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: casserole, chicken, dinner, main-dish, meat, mexican

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  1. Amy @ A Little Nosh

    Sounds quick and easy...right up my alley!

    I'm a new follower from the Something Swanky Blog Hop. Would love a follow back!

    Amy @ A Little Nosh

  2. Kim B.

    LOVE This!! Easy, Looks YUMMY & I'm sure my family will LOVE it too :) Thanks for sharing!!

  3. laurie

    I love paula too...this looks awesome! {saw you at jamhands}

  4. threeloudkids

    Im making this for dinner, we LOVE mexican and I can just tell its going to be a huge hit for my gang!!

  5. Shannon

    This looks great! I pinned it too. :) Thanks!Shannon @ Imperfectly-Inspired

  6. Jennifer

    Well now I'm hungry!!Thanks again for partying with us at Show & Share!!

  7. Anonymous

    I have made this except instead of using tortillas I use crushed tortilla chips. I will have to try this way next. Thank you for sharing.

  8. Tammy

    I love this recipe except for the canned cheese soup, ugh! This is also good with corn tortillas.....I use ground beef instead of chicken to change it up sometimes....serve with some black beans and sliced avacado on the side, yum!

  9. NorcalRose

    I make something very similar to's a family favorite and sooo yummy.
    Here is what is different in my recipe:
    1 packet taco seasoning
    1 large onion, chopped & sauteed
    1 green bell pepper chopped and sauteed (along with onion)
    Use corn tortillas instead of flour - cut them up into 1 inch square pieces (approximately)
    Omit Cheddar Cheese Soup
    Omit can of tomatoes

    Put all ingredients in a large bowl, mix together with hands making sure to get every piece of tortilla wet and all ingredients evenly mixed.
    Spread in a casserole pan and top with a healthy layer of cheese.
    Cover with tin foil (I spay mine with PAM so cheese doesn't stick)
    Bake at 350 for 45 minutes then uncover and bake for 15 more minutes.

    Serve with sour cream and salsa

  10. Jennifer

    Making this tonight but more Italian than spicy. Will let u know results!!!

  11. Devin

    Can you freeze this after you cook it?

  12. Denise Zeleny

    I make this recipe often. Although, it looked too pale for me, so, I add a can of drained black beans. I sprinkle them on each layer. It adds a pop of color. I love black beans and I am getting more fiber with it. Yummy recipe.

  13. Emily

    Can I divide this in two and put it in two 8x8 pans to freeze? It looks yummy!