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Mexican Casserole

Rated as 4.25 out of 5 Stars

"Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients."
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Ingredients

1 h 5 m servings 480
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
  3. Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
  4. Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

Nutrition Facts


Per Serving: 480 calories; 26.6 24 34.8 104 1103 Full nutrition

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Reviews

Read all reviews 66
  1. 81 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I lost a recipe I had that was close to this so I tried it. After reading the reviews I mixed all ingredients, soup, sour cream,chile peppers,milk, and 1 cup cheese together. I also added to thi...

Most helpful critical review

The tortilla strips on the bottom got really hard and crunchy. The overall taste was just ok. Pretty bland.

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I lost a recipe I had that was close to this so I tried it. After reading the reviews I mixed all ingredients, soup, sour cream,chile peppers,milk, and 1 cup cheese together. I also added to thi...

Very good and very easy. I shreaded my chicked rather than diced. It gave it a better texture and accepted the "sauce" better. I also skiped few steps by combining the soup mixture, chicken an...

This was delicious and easy to prepare. I just made some minor adjustments: I added sauteed onions to the chicken along with fajita seasoning, used nacho cheese soup as one of the soups and top...

This is a very good mexican casserole! I used a little more chicken and in addition to the chile peppers, I took the advice of another and added apprx 1/2c salsa. Also, I saved about 1/2c soup m...

BUT PLEASE ADD TOMATILLO SALSA INSTEAD OF THE CANNED CHILIS! IT HAS A DEEPER TASTE WITHIN THE CASSEROLE! USE EITHER MILD OR HOT TO YOUR PREFERENCE...WE USED HOMEMADE! EXCELLANT!

Excellent! This was a definite hit at our house. The leftovers went home with our college age son. I did not use the chilies but instead added about 1 1/2 cups of salsa to soup mixture. This...

This was easy and very good. I used cream of celery soup instead the mushroom. Added sauteed onions, celery and mushrooms, plus some thawed frozen corn and a can of drained Rotel. I also saved ...

This was pretty good. It did lack something though. It needs some sort of enchilada sauce or tomatillo sauce. My hubby and I threw some Tabasco sauce on it and it helped a lot. I cooked the chic...

The tortilla strips on the bottom got really hard and crunchy. The overall taste was just ok. Pretty bland.