Mexican Chicken Casserole

This easy Mexican Chicken Casserole will become one of your family’s favorite dinner recipes!

Easy Mexican Chicken Casserole

Here is a delicious Mexican chicken recipe for you to try. It’s one of my family’s favorite meals for dinner and one of my favorite chicken recipes to cook.

I’ve been making this dish since I left home many years ago. It’s one of the first recipes I ever cooked for my husband when we first started dating!

What kind of Tortillas should I use for Mexican Chicken Casserole?

This recipes calls for corn tortillas, but my husband prefers flour tortillas. You can do what I do and make half and half.

The corn tortillas definitely come out firmer which is how I like this recipe the best. It makes it easy to cut squares for your plate. The flour tortillas will make this softer. If you have a texture issue, note they are too mushy for my taste. 

You might also love these Recipes:

• Instant Pot Chicken Tortilla Soup
• Baked Chicken Nachos
• Low Carb Guacamole Chicken Enchiladas

How to this Make Mexican Chicken Casserole Recipe

What you’ll need:

• 1 Tablespoon Olive Oil
• 3 Chicken Breasts
• 1/2 Cup Diced Onion
• 10 oz. Can Enchilada Sauce
• 10.5 oz Can 98% Fat Free Cream of Chicken Soup
• 1 Can Diced Tomatoes & Green Chiles (Rotel)
• Corn or Flour Tortillas (I like corn, my husband likes flour. I do half and half)
• 1 Bag of Shredded Cheddar Cheese
• Handful of Crushed Tortilla Chips

Directions

1. Preheat oven to 350°
2. Heat 1/2 tablespoon of oil in pan and cook chicken
3. Remove chicken from pan
4. Add the remaining oil to pan and cook onions 1 minute.
5. Stir in enchilada sauce and soup
6. Fill empty soup can half full of water and stir that in too.
7. Add Rotel, stir the mixture and let stand on low heat.
8. Shred the chicken with two forks while the mix is warming up.
9. Add shredded chicken to pan and stir.
10. Coat a 13 x 9 baking dish with cooking spray.
11. Rip up small pieces of tortillas for your bottom layer in the dish.
12. Add a layer of chicken mixture, Repeat this twice.
13. Sprinkle the top with cheese and crushed tortilla chips.
14. Cover with foil and bake for 12-15 minutes.
15. Remove foil and bake another few minutes until cheese is melted and it’s bubbling.

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5 from 1 vote

Mexican Chicken Casserole

Easy Mexican Chicken Casserole will become one of your family’s favorite dinner recipes!

Total Time30 minutes mins

Yield: 6 people

Author: Amy Locurto

Cook ModePrevent your screen from going dark

1x2x3x

Calories: 318kcal

Ingredients

• 1 Tablespoon Olive Oil
• 3 Chicken Breasts
• ½ Cup Diced Onion
• 10 oz. Can Enchilada Sauce
• 10.5 oz Can 98% Fat Free Cream of Chicken Soup
• 1 Can Diced Tomatoes & Green Chiles (Rotel)
• 5 Corn Tortillas
• 2 cups Bag of Shredded Cheddar Cheese
• Handful of Crushed Tortilla Chips

Instructions

• Preheat oven to 350°
• Heat 1/2 tablespoon of oil in pan and cook chicken
• Remove chicken from pan
• Add the remaining oil to pan and cook onions 1 minute.
• Stir in enchilada sauce and soup
• Fill empty soup can half full of water and stir that in too.
• Add Rotel, stir the mixture and let stand on low heat.
• Shred the chicken with two forks while the mix is warming up.
• Add shredded chicken to pan and stir.
• Coat a 13 x 9 baking dish with cooking spray.
• Rip up small pieces of tortillas for your bottom layer in the dish.
• Add a layer of chicken mixture, Repeat this twice.
• Sprinkle the top with cheese and crushed tortilla chips.
• Cover with foil and bake for 12-15 minutes.
• Remove foil and bake another few minutes until cheese is melted and bubbling.

Plan To Make This?Please share if you do. Mention @LivingLocurto or tag #LivingLocurto on Instagram. We'd love to see!

Course: dinner

Cuisine: Mexican

Keyword: casserole, cheese, chicken, dinner

Nutrition

Calories: 318kcal | Carbohydrates: 20g | Protein: 36g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 946mg | Potassium: 803mg | Fiber: 3g | Sugar: 7g | Vitamin A: 627IU | Vitamin C: 3mg | Calcium: 183mg | Iron: 1mg

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