A thick and tasty Mexican chicken casserole with the flavor of chicken tacos.

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Recipe Summary

prep:
10 mins
cook:
3 hrs 30 mins
total:
3 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set slow cooker to High. Add chicken breasts and chicken broth and cook until chicken can be shredded with a fork, 3 to 4 hours.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Mix cream of chicken soup, Cheddar cheese, salsa, green chiles, tortillas, garlic powder, chili powder, onion powder, and cumin together in a bowl. Shred chicken and add to the bowl. Pour into a casserole dish and cover with aluminum foil.

  • Bake in the preheated oven for 20 minutes; take off aluminum foil and bake until top is crispy, about 10 minutes more.

Cook's Note:

Cheddar cheese may be replaced with another cheese of your choice, such as Chihuahua cheese.

Nutrition Facts

341 calories; protein 25.8g; carbohydrates 25.9g; fat 15.1g; cholesterol 68.7mg; sodium 1346mg. Full Nutrition
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