Mexican Chicken Casserole
A hearty and flavorful casserole that transforms leftover shredded chicken into a satisfying main dish. Simple to assemble and ready in just 45 minutes, this recipe blends classic Mexican-inspired flavors with the comforting appeal of a baked entrée.
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Ingredients
- 4 ounces sharp cheddar cheese shredded
- 10 ½ ounce can cheddar cheese soup
- 4 ounces colby cheese shredded
- 12- ounce package flour tortillas approximately 12 taco-sized tortillas
- 1 ½ cups prepared salsa
- 10 ½ ounce can cream of mushroom soup
- 10 ½ ounce can cream of chicken soup
- 2 tablespoons chopped fresh cilantro
- 1 Roma tomato seeded and finely diced
- 4 ½ cups shredded fully cooked chicken
Instructions
- Preheat the oven to 350°F. Lightly grease a 13 x 9-inch baking dish with cooking spray to prevent sticking.
- In a large mixing bowl, thoroughly combine the cream of chicken soup, cream of mushroom soup, cheddar cheese soup, and salsa. Add the shredded chicken and mix until the meat is evenly coated with the sauce.
- Arrange four tortillas evenly across the base of the prepared casserole dish. Spoon and spread half of the chicken mixture over the tortillas, smoothing it into an even layer.
- Add a second layer of four tortillas, followed by the remaining chicken mixture, spreading evenly once more.
- Place the final four tortillas over the top, then scatter the shredded cheddar and colby cheeses uniformly across the surface.
- Bake uncovered for 30 minutes, or until the top begins to brown slightly and the filling bubbles around the edges.
- Once removed from the oven, garnish with the diced tomato and a sprinkling of chopped cilantro before serving.
Notes
This dish is an excellent way to repurpose leftover chicken and pairs well with a side of rice or a green salad for a complete meal.