Comida Kraft
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Chicken Tortilla Casserole

(1) 1 Review
Prep Time
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8 to 10 servings

What You Need

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Make It

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  • If boiling your own chicken, cook until falling from bone. Remove from pot and cool, then remove bones and cut up or shredded chicken into 1/2 to 1 inch pieces.
  • In a large bowl: (I use my largest round Tupperware bowl that holds a cake), empty both cans of soup, chopped onion, chilies and chicken broth (If using broth from boiling chicken, use 1 soup can to measure your broth) Mix well until blended.
  • Add chicken and cut up tortillas; mix well. (If a little dry, add some more broth a little at a time.) Add the grated cheese and mix well to coat all. Should be moist enough to stir but not soupy because cheese will thin it out more as it cooks.
  • Lightly spray with Pam a 9 x 13 glass baking dish or you can use 2 11x7 baking dishes. Spread mixture into dish. (DO NOT PACK DOWN)
  • Bake in 350 degrees F oven for 45 minutes to 1 hour (depending on the oven) until light golden brown and bubbly.


This can be made a day ahead of time if you have room in the fridge. Then take out 30 minute to get to room temperature before cooking. This freezes great after cooked. If there is any left, I just wrap in foil and place in freezer bag in the freezer. Serve with toss salad and you have a great meal for your family and guests.

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  • wullbrandt |

    Very good, but add onion and minced garlic to the mix for more flavor.