Cheesy Mexican Chicken Casserole Recipe

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Lots of chicken and cheese make this Mexican casserole a favorite with everyone. Layered between corn tortilla shells and seasoned just right for a delicious creamy Mexican meal.
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  • 1 can - cream of chicken soup
  • 1 can - cream of mushroom soup
  • 1 cup chicken broth
  • 1 can Rotel tomatoes with green chilies
  • 1/3 cup grated onion
  • 2 teaspoons chili powder
  • 1 clove minced garlic
  • 1 chicken cooked and boned
  • 15 corn tortillas (small)
  • 1 pound shredded cheddar cheese
Container: 9 x 13 baking dish
45 mins
1 hr
  • Preheat the oven to 350° F. Grease the bottom and sides of a 9 x 13 baking dish.
  • Mix all ingredients except cheese and tortillas in a large bowl.
  • Place a layer of tortillas on the bottom of the prepared baking dish.
  • Then cover the tortillas with about 1/3 of the chicken and soup mixture. Sprinkle 1/3 of the cheese over the chicken and soup layer.
  • Repeat with two more layers of each, ending with cheese on top.
  • Bake 1 hour in preheated oven or until bubbly.
  • Serve with lettuce, sour cream, salsa, or any other of your favorite Mexican fixings.
Note: A rotisserie chicken works perfect for this recipe and saves a lot of time in preparing this dish.
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Cheesy Mexican Chicken Casserole Recipe Reviews

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bberg User
Rating of 5 out of 5.0 stars
Reviewed By
"I had some of my grandkids for supper the other night and since it was Cinco de Mayo I made a Mexican casserole for them. They loved it. They liked it with crunched up Doritos on top. Each of them had two helpings. It was creamy and had great flavor."
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