Mexican Chicken Casserole
Easy Mexican Chicken Casserole will become one of your family’s favorite dinner recipes!
Yield: 6 people
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!
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