Wonderful - and easy, easy, EASY!

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Ingredients

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

Directions

  • In a bowl, mix soups, milk, salsa, and onion.

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  • Put 3 to 4 tablespoons of chicken stock in a 9 x 13 inch baking dish. Add a layer of tortilla strips, and then a layer of chicken. Pour soup mixture over chicken and tortillas. Continue to layer in this order until dish is full. Top with cheese. Cover and refrigerate for 24 hours.

  • Bake at 300 degrees F (150 degrees C) for 1 to 1 1/2 hours.

Nutrition Facts

365 calories; 20.2 g total fat; 66 mg cholesterol; 1083 mg sodium. 25 g carbohydrates; 21.8 g protein; Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2008
This is a SUPER recipe but here is the key to making it a keeper...change the milk to 8 oz. of sour cream (reduced fat is fine) and change the salsa to 1 or 2 small cans of diced green chiles. Also increase the grated cheese to 16 oz. of Cheddar/Monteray Blend. I mix all ingredients together and then layer with the Corn Tortiallas (usually takes more than 6) and alternate layers ending with a layer of cheese. Be sure to add cheese to your soup/chicken/sour cream/green chile mixture. No need for chicken stock either. This is great just served with a salad. Amazing! Read More
(214)

Most helpful critical review

Rating: 3 stars
08/23/2004
Thought it was pretty good - the uncovered chicken pieces were very dried out. Chicken could use some sort of seasoning to give the chicken a less bland flavor. The 'juicy' spots were better but lacked punch - and I used medium salsa and tossed in green chiles. Would punch it up a little more with taco seasoning on chicken. Will likely make it again. Read More
(31)
52 Ratings
  • 5 star values: 21
  • 4 star values: 19
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
10/27/2008
This is a SUPER recipe but here is the key to making it a keeper...change the milk to 8 oz. of sour cream (reduced fat is fine) and change the salsa to 1 or 2 small cans of diced green chiles. Also increase the grated cheese to 16 oz. of Cheddar/Monteray Blend. I mix all ingredients together and then layer with the Corn Tortiallas (usually takes more than 6) and alternate layers ending with a layer of cheese. Be sure to add cheese to your soup/chicken/sour cream/green chile mixture. No need for chicken stock either. This is great just served with a salad. Amazing! Read More
(214)
Rating: 5 stars
10/27/2008
This is a SUPER recipe but here is the key to making it a keeper...change the milk to 8 oz. of sour cream (reduced fat is fine) and change the salsa to 1 or 2 small cans of diced green chiles. Also increase the grated cheese to 16 oz. of Cheddar/Monteray Blend. I mix all ingredients together and then layer with the Corn Tortiallas (usually takes more than 6) and alternate layers ending with a layer of cheese. Be sure to add cheese to your soup/chicken/sour cream/green chile mixture. No need for chicken stock either. This is great just served with a salad. Amazing! Read More
(214)
Rating: 4 stars
08/17/2005
I printed this recipe years ago when it called for green chilie salsa but I just made it for the first time and the flavor was wonderful! I found the casserole to be too "soupy" in fact it reminded me of chicken tortilla soup. The next time I will reduce the amt of liquids and increase the tortilla strips. Read More
(58)
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Rating: 4 stars
02/21/2005
This casserole was really good. I didn't realize though that I had to refrigerate it so I was disappointed to have to wait another day. I used really spicy green salsa so it has an incredible bite. I think next time I'll use less onion though. Read More
(39)
Rating: 4 stars
09/25/2003
I increased liquid and used tortilla chips - result was just as awesome! Read More
(32)
Rating: 5 stars
02/07/2003
This recipe is wonderful. My husdand loves it!!! Read More
(32)
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Rating: 3 stars
08/23/2004
Thought it was pretty good - the uncovered chicken pieces were very dried out. Chicken could use some sort of seasoning to give the chicken a less bland flavor. The 'juicy' spots were better but lacked punch - and I used medium salsa and tossed in green chiles. Would punch it up a little more with taco seasoning on chicken. Will likely make it again. Read More
(31)
Rating: 5 stars
12/24/2006
To make this spicier I added 2 tsp chili powder and 1 tsp cumin to the sauce. I also added a 7 oz can of diced green chilies and a cup of sliced black olives. Also I used a combination of flour and corn tortillas which gave it a nice texture. If you find that you like more sauce like I do I also added in a can of cream of celery soup. Serve with sour cream on top. One of our family favorites! Read More
(30)
Rating: 2 stars
02/08/2005
I made this recipe back in 7th grade! I am now 50!! I use a few different ingredients. Like diced green chilis no milk no chicken stock no onion (i'm allergic)! Read More
(28)
Rating: 5 stars
08/25/2007
YUM YUM YUM! I didnt think it would be that good when making it. But wow! This is a huge favorite in my family!!!! Its actually in the oven as I type for the 2nd time this week. MMMMMMMMM tasty Read More
(26)