Chicken and Tortilla Casserole Recipe

Green chilies and corn tortillas make this south of the border casserole a sure thing.

Chicken and Tortilla Casserole Recipe

How To Make Chicken and Tortilla Casserole

Cook: 1 hr
Total: 1 hr


  • 10 3/4 oz can cream of mushroom soup
  • 10 3/4 oz can cream of chicken soup
  • 10 oz can diced tomatoes with green chilies
  • 1/2 cup chicken broth
  • 2 cup diced chicken, precooked
  • 12 corn tortillas, torn in pieces to fit pan
  • 1/2 cup onion, chopped
  • 2 cup cheddar cheese, shredded


  1. Preheat your oven to 350 degrees Fahrenheit. 

  2. Lightly coat a 9x13 casserole dish with non-stick cooking spray.

  3. Blend the soups, tomatoes, and chicken broth together until they form a smooth texture.

  4. Layer half of the chicken, tortillas, onion, and cheese on top of the soup mixture.

  5. Layer the remaining ingredients with the grated cheese being the last ingredient. 

  6. Place all the layers in the sprayed casserole dish and bake it in the oven for 1 hour, uncovered.

  7. Once your casserole is done, grab a fork and enjoy your meal!


  • Sugar: 1g
  • :
  • Calcium: 158mg
  • Calories: 136kcal
  • Carbohydrates: 13g
  • Cholesterol: 20mg
  • Fat: 7g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 84mg
  • Protein: 6g
  • Saturated Fat: 4g
  • Sodium: 165mg
  • Vitamin A: 189IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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