Mexican Chicken Casserole

Mexican Chicken Casserole

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

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Make ahead chicken casserole.


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4 breasts chicken; boned
8 tortillas flour; cut in 1
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1 medium onion; chopped
1 7 oz can green chile sauce
1/2 lb monterey cheese; grated
1/2 lb cheddar cheese; grated

Original recipe makes 6 Servings



Salt and pepper chicken, wrap in foil and bake at 400 fro 1 hour. Cool and bone and cut up chicken.

Cut up tortillas in 1" strips and halves or thirds.

Mix soups, milk, onion and chile sauce. Butter casserole dish, pour chicken drippings (from baked chicken).

Layer tortillas then soup mixture, chicken and cheese. Repeat layers again ending with cheese. Refrigerate 24 hours. Bake at 300 for 1 hour. Serve with hot sauce or picante sauce.


I have divided into mini casseroles to make several meals.


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Mexican Chicken Casserole

Calories Per Serving: 550 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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If you want to spice it up add a can of diced green chiles. The recipe calls for 4 boneless, skinless chicken breasts. I posted this recipe .
DoubleChin 2 years ago

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