Mexican Chicken Casserole
This Mexican chicken casserole is full of the flavors I love. Chicken, peppers, and corn tortillas work so well here!
Servings 6
Calories 264kcal
Ingredients
- 2 bell peppers diced
- 1 tablespoon butter
- 2 cups cooked, diced chicken
- 1 can diced tomatoes with chiles about 10 ounces
- 1 can condensed cheese soup about 10 ounces
- 1 cup chicken broth or water
- 1 packet taco seasoning
- 12 corn tortillas
- 1 1/2 cups grated cheddar cheese
- 1/4 cup cilantro chopped
Instructions
- Preheat oven to 350 degrees.
- Heat a medium skillet over medium heat and melt the butter.
- Add the peppers to the skillet with the butter and cook until softened, about 5 minutes.
- Add the peppers to a bowl with the chicken, tomatoes, cheese soup, broth, and taco seasoning. Stir well to combine.
- Pour half of the mixture into a 9x13 baking dish and spread to coat the bottom of the pan.
- Chop the tortillas into bite sized pieces and sprinkle half over the top of the chicken mixture to cover.
- Top with half of the cheddar. Pour the remaining chicken mixture over the top in an even layer.
- Top with the remaining tortillas and cheddar.
- Bake uncovered for 20 minutes.
- Sprinkle the top with cilantro and serve with sour cream and hot sauce, as desired.
Video
Notes
Veggies: You can add any additional vegetables you like here. Onion, garlic, and corn make a great addition!
Protein: We like to use leftover diced chicken, but our crockpot shredded chicken is perfect. Ground chicken or beef work well too!
Cheese Soup: We use Campbell's Cheddar Cheese Soup, but this Spicy Nacho Cheese Soup would be good too!
Tortillas: I would not recommend using flour tortillas in this recipe. They'll get quite soggy and gummy.
Nutrition
Calories: 264kcal | Carbohydrates: 26g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 328mg | Potassium: 227mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1645IU | Vitamin C: 50.8mg | Calcium: 249mg | Iron: 1.1mg