Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Chicken casserole with a Mexican twist. This casserole can be served as a main dish or an only dish. Leftovers are great. Very similar to Ro-tel® chicken. Tortillas can be substituted for Doritos® or corn tortillas, but flour tortillas seem to work best.


Recipe Summary

40 mins
55 mins
15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

  • Bring a saucepan of salted water to a boil. Boil chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts to a cutting board to cool. Reserve and cool chicken broth.

  • Shred the cooled chicken breasts and put into a large bowl; add cheese cubes, diced tomatoes with green chile peppers, cream of chicken soup, and cream of mushroom soup and stir.

  • Individually dip about half the tortillas into the cooled liquid from poaching the chicken; arrange into the bottom of a large baking dish.

  • Spread the chicken mixture over the tortillas.

  • Individually dip the remaining tortillas into the water and arrange atop the chicken mixture. Sprinkle chili powder over the tortillas.

  • Bake in preheated oven until the top layer of tortillas begin to turn golden brown and crunchy, 30 to 45 minutes.

Nutrition Facts

414 calories; protein 23.5g; carbohydrates 29.5g; fat 22.4g; cholesterol 70.3mg; sodium 1597.9mg. Full Nutrition