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

Dawn Stephan


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


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.

  • 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; 15.1 g total fat; 69 mg cholesterol; 1346 mg sodium. 25.9 g carbohydrates; 25.8 g protein; Full Nutrition