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Cooking Light magazine's Mexican Chicken Casserole
January 10, 2005

This recipe was a keeper--delicious, though I didn't pay attention to the type of tortillas and so forgot to get corn at the store, so I used flour tortillas and it still turned out yummy! (Since then I have made it many more times the right way.) I like how liquidy it is, nice and gooey so you don't miss tons of cheese so much. Mmmm!