This was a happy accident when I found I couldn't get my tortillas to roll without cracking. It was based on a chicken casserole recipe my husband calls chicken stuff.


Recipe Summary

20 mins
15 mins
35 mins
1 casserole


Ingredient Checklist


Instructions Checklist
  • Preheat your oven to 350 degrees F.

  • Combine the cream of chicken soup and sour cream together in a bowl.

  • Soften the onion in the butter in a small frying or sauce pan on medium heat.

  • Add the salt, pepper to taste and spices to the onions and butter.

  • Allow the spices to mingle for a little while in the pan and then add the cooked chicken and the can of mostly drained rotel (if you didn't use pre-cooked chicken you can cook the chicken in the spice mixture too, just wait to add the rotel until after the chicken is cooked).

  • Allow the chicken to heat through and grease a 9x9 baking dish.

  • Put just enough of the sour cream and chicken soup mixture to cover the bottom of the pan to make the tortillas stay put.

  • Layer the corn tortillas on top of that (tear the tortillas in half to help get complete coverage of the pan).

  • On top of the tortillas, put some of the chicken mixture and then cover that with cheese.

  • On top of that, layered until you're out of chicken mixture in this order: tortilla, soup mixture, chicken mixture, cheese, tortillas, soup mixture etc...

  • End with the tortilla and chicken mixture on top.

  • Cover the top with as much or as little cheese as you'd like.

  • Put the pan into the oven and bake for 20 minutes.