Mexican Chicken Casserole
When you need a quick and easy dinner recipe, Mexican Chicken Casserole has your back. This cheesy chicken casserole is a great weeknight dinner because you just mix the ingredients together and bake for 30 minutes. The casserole filling is very creamy and filling, so it's sure to please. Plus, you can use your leftover chicken or simply store-bought roast chicken for this recipe. You'll love making this creamy chicken casserole for your whole family, and they'll love eating it!
Cooking Time30 min
Cooking MethodCasserole, Oven
Cooking Vessel Size9 x 13 inch Baking Pan
Ingredients
- 1 (10-3/4-ounce) can cream of chicken soup
- 1 (10-3/4-ounce) can Cheddar cheese soup
- 1 (10-3/4-ounce) can cream of mushroom soup
- 1 (10-ounce) can tomatoes
- 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
- 1 (11 1/2-ounce) package flour tortillas
- 2 cups shredded Cheddar cheese
Instructions
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Preheat oven to 350 degrees F.
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In a large bowl, stir together cream of chicken soup, Cheddar cheese soup, cream of mushroom soup, and tomatoes. Stir in the chicken.
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In a greased 9 x 13 inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake uncovered for 30 minutes.
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penmcdowell 093469 0
Jul 07, 2021
I use Fiesta Cheddar Soup and it gives it more of a kick. Very delicious recipe!
Zeemer
Jun 27, 2018
I can smell the aroma of cumin powder in that Mexican casserole. Hmmm. So mouth-watering. I cannot wait to make this dish for the family and to show off to my friends and guestes. Delicious!
Rnbowgrl
May 31, 2018
Omg yum! This casserole looks absolutely dreamy and definitely on my to-do list for the near future. I'm not sure how I feel about the cream of mushroom soup in a Mexican inspired dish but, it's a Paula Deen recipe so I'll throw caution into the wind and go with the flow. Maybe some diced jalapeno and olives would give all of that ooey gooey creamy cheesiness a little texture...not that it needs it one bit!
Maggie G
Apr 29, 2018
As a dietitian, this recipe is scary !!! All of those cream-based soups will be completely full of fat and sodium. There are so many better ways to enjoy mexican food using fresh meats and vegetables, herbs and spices. I haven't tried this recipe but don't think I'm going to.
SissieSass
Jan 26, 2017
I like the basics of this recipe, but I need to stay away from processed foods. What could I use to make the soups more homemade in your opinion? I think this would be a yummy choice that the whole family would love to keep on the dinner list, but I want to make it a more healthy way.
ritamcartist 15861 94
Aug 11, 2015
This doesn't see Mexican enough to me. I believe the recipe should say to use Ro-Tel tomatoes, with the chilies in it, or a similar product, undrained. And you can make it mild or hotter according to your taste, by using the mild, original, or hot. My sister-in-law makes a similar dish, but with egg noodles instead of the tortillas, and Velveeta cheese, and it is delicious!
jamieegee
Aug 19, 2015
Thanks for the tip! We love hearing from our readers -- especially when you've made adaptations we may not have thought to try!
wyantjoann
Aug 10, 2015
HI This looks delicious, I do have a question, What kind of tomatoes (whole,diced, crushed, etc...) and do you drain them? Also, how many will this serve? Thanks so much for any help you can give me.. Can't wait to try it. ) I gave it one because I haven't fixed it or tried it.
angieseigler3 6834 001
Oct 15, 2014
I don't think it's right to put a recipe on here that people can't get access to.
cleasons72 7919860
Oct 15, 2014
How come when I try to get a Paula Dean receipe for a casserole I am denied access to it??
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