Chicken Tortilla Casserole

I love Mexican food. Really. I could probably eat it everyday. I’m also a sucker for a good casserole–just throw it all together, heat, and eat. I found this recipe on my cousin’s Pinterest board (which is hilarious because I’m not even on Pinterest), and I had all the ingredients on hand so I made it that night for dinner. It turned out great, and it was really easy to make. However, as I note below, it didn’t reheat as well as I had hoped. I think this is because I used flour tortillas (which I had on hand) instead of corn tortillas. On reheating the casserole retained its flavor well, but was kind of a bit “mushy”…I think corn tortillas would have lessened this effect.


Chicken Tortilla Casserole

From: Live Better America



1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup

1 can (4.5 oz) chopped green chiles

1 container (8 oz) fat-free sour cream

1/2 cup fat-free (skim) milk

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

2 1/2 cups shredded cooked chicken breast

8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces (I used flour tortillas)

1 medium green bell pepper, chopped (1 cup)

1 large tomato, chopped (1 cup)

1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)


Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.


This was really delicious when it was hot and fresh, but I have to admit it did not reheat as well as I had anticipated. I think if you used corn tortillas instead of flour like I did, it would probably reheat better. Next time I make this I will definitely use the corn tortillas instead of flour.


1 Comment (+add yours?)

  1. Trackback: Guacamole Chicken Enchiladas | Ex Libris

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