I noticed that many of you have found me from Pintrest! Welcome, I am so excited to have you, please enjoy this recipe. I would love to hear from you and share more yummy things and homemaking advice and mishaps of mine, so please bookmark or follow my blog. If you enjoy this recipe, try this chicken casserole or my NEW Black Bean Tortilla Bake (a vegetarian/meatless version of this recipe)
This is one of my favorite easy recipes. It is really simple and very filling. In our family, I serve it with sour cream, guacamole and tortilla chips. I will admit usually I don't include a vegetable, but this dish is seriously so filling, that this seemingly small dish really does make multiple servings (6-8) and it only takes 5 ingredients. Here is what you will need:
2 10 3/4oz cans of cream of chicken
1 10oz can of dice tomatoes and green chilies
12 6in corn tortillas
3 cups of cooked chicken
1 cup shredded Mexican cheese blend
I had gotten some chicken on sale and just cut it up and threw it into the frying pan to cook it quick.
It may not be the healthiest way to cook chicken, but its fast and easy.
Then you combine the 3 cans and mix them up
Then you chop up the tortillas into bite sized pieces.
Layer 1/3 of the tortillas onto the bottom of a 3 quart pan
Place half of the chicken on top of the tortillas
Then spoon 1/2 the soup mixture on top of the chicken
Repeat layers and top with the rest of the tortilla strips.
Cover and bake at 350 for 40 minutes
Top with cheese and bake an additional 5 minutes until the cheese melts, then it looks like this...
Chicken Tortilla Bake
Ingredients
2 10 3/4oz cans of cream of chicken
Preheat oven to 350 degrees
Combine the 3 cans and mix them up, then set aside
Chop up the tortillas into bite sized pieces.
Layer 1/3 of the tortillas onto the bottom of a 3 quart pan
Place half of the chicken on top of the tortillas
Then spoon 1/2 the soup mixture on top of the chicken
Repeat layers and top with the rest of the tortilla strips.
Cover and bake for 40 minutes
Top with cheese and bake an additional 5 minutes until the cheese melts
ENJOY!
This looks great! Being vegetarian I am going to try making it with black beans and cream of mushroom instead. Thank you for the idea :)
ReplyDeleteThat sounds great! Please let me know how it turns out. :)
Deletei just made it up with 1 can of black beans and 1 1/2 cups of sweet kernal corn too. Also had to sub 1 can of cream of mushroom since I only had 1 can of cream of chicken soup. volume of stuff was bigger due to add ins, so I used 6 more cut up tortillas (18 total) and this made one 8x8 dish and one 11x17in casserole dish to freeze for later. will let you know how it is!
DeleteAna, thank you! I'm hoping to experiment and create a vegetarian version of this recipe. If yours works, I'd love for you to do a guest post and share it with my readers!
Delete@Shari--we made a veggie out of this we used the Vegitarin chicken in the frezzer cut it up into smaller chunks and you can use the cream of mushroom then...it was good
DeleteI just made this, and it is still pretty runny. do i just cook it longer?
DeleteDo you think it would work with flour tortillas?
ReplyDeleteI have never tried flour tortillas. I'm sure that it could work, corn tortillas are a bit dryer by nature, and I think that flour could make it a bit soupier (but I don't see this as a problem). Normally I do not eat anything with a corn tortilla, I much prefer flour tortillas in general. With this recipe the corn tortillas add a nice extra flavor. If you do try it with flour, I'd love to hear your experience! :) Thanks so much for stopping by!
DeleteI live on the MS gulf coast and we have one here by La Tortilla that is a corn/flour hybrid that gives the flavor of corn but without being quite so dry. They are super yummy and I don't really like corn tortillas.
DeleteI make it with flour shells and pepper jack cheese..It still turns out wonderful
DeleteYum! I never thought about using pepper jack cheese. Great idea, Thanks for sharing.
DeleteYep, made this and it was delicious. I don't usually use corn tortillas, so all I had on hand was flour tortillas. The tortillas were kinda mushy-kinda like a dumpling-but I loved that. Thanks for sharing!
DeleteI've made it both way and "I think" the flour ones are the best! The family loves this!!!
DeleteYUM! Great comfort food
ReplyDeleteThanks! It really is a great dish
DeleteI just made this yummy dish tonight with flour tortillas and it turned out great! Thanks for posting this recipe :)
ReplyDeleteAWESOME! So glad that it turned out. I will have to try it with flour as we always have those on hand. Thanks for the suggestion and feedback!
DeleteLooks wonderful!! Here in the area where I live I have never seen "Mexican cheese blend." Is there a substitute for it? Thanks for sharing.
ReplyDeleteThe blend that I use is made up of 4 different cheeses (from greatest to least amount): Cheddar, Monterey Jack, Asadero, and Queso Blanco Cheese. I'm sure you could use any or all of these together to make it work. Hope that helps!
DeleteI make it with green salsa {in jar) diced chicken, cream of mushroom soup, sour cream, and diced corn tortillas, cheddar cheese topped after baking with crushed white corn dorittos chips on top
DeleteHave you ever frozen this meal to pull out later? If so, how did it turn out and at which point did you freeze it (before you baked it and added the cheese, I would think)?
ReplyDeleteI have not frozen it before, but I have done all the prep work and placed in the fridge overnight to cook the next night for dinner. I would assume you could freeze it at the step before you add the cheese and bake it. It may take longer to cook, but as long as it is sealed well in the freezer, it should work! If you try it please let me know. Thanks for reading my blog.
DeleteThis is good with tortilla chips too instead of the corn tortillas. I also find that using flour tortillas makes them great the first time but really tough for reheats. Thanks for sharing...I'd lost my recipe!!
ReplyDeleteBillie, Good to know that it works great with chips as well. I usually serve it with chips on the side but never thought to actually cook them in. Thanks for the extra info about flour tortillas! I haven't had a chance to try making it with flour tortillas yet, and I may not as one of my favorite things about this recipe is the leftovers. Thanks so much for stopping by!
DeleteThe black beans as mentioned in ornery comments sound yummy. And the you could top with fritos and bake maybe. Kind of like a mexican chicken frito pie?!
DeleteChristine- Adding the fritos sound yummy!
DeleteThis is similar to how I cook my enchiladas, the only difference is I add green enchilada sauce and sour cream to it. Very yummy.
ReplyDeleteIt would be great with green enchilada sauce! I have added sour cream or guacamole as a side before. Your enchilada's sound yummy!
DeleteHelp! My daughter and I went to the store last night to get a few things... I asked her if we had Rotel and soup at home (she takes care of the pantry, keeping things "in date", etc)... she insisted we had both... guess what... no Rotel... Does anyone have any suggestions for a substitute??? I am REALLY homemaking challenged!!! lol
ReplyDeleteThanks - I was going to make it for dinner tonight!!!
Cindy L
Westland, Michigna
1st apologies for a late reply, I gave birth this last week. Rotel is basically diced tomatoes with chillies and onions. I'm sure that you could substitute a salsa or other diced tomatoes with some sort of spice to them in a pinch. Hope that helps and that you are able to try this dish!
DeleteCindy,
ReplyDeleteIf you have any tomatoes at home, just chop them up and throw them in instead of rotel. Otherwise, another veggie would probably work nicely, like corn (frozen or canned and drained), black beans (rinsed and drained) or chopped bell peppers. With any of those substitutions, I would add either some canned green chilies or some seasoning (red pepper, taco seasoning, cumin, or something similar) to make up for the flavor difference.
Great suggestions Megan, thanks!
DeleteI'm looking forward to trying this too. It resembles another recipe I have for Enchilada Casserole but your recipe appears more modified/easier. I like the idea to prepare it overnight and just slide in the oven the next day. Hope you don't mind but I shared this on my blog too linking to you! Have a great day!!
ReplyDeleteThanks for letting me know. I love sharing and as long as you link back to me, I have no problem with it. Thanks so much for stoping by.
DeleteI make something similar to this. Instead I boil my chicken, and also add onions.
ReplyDeleteOnions sound like a great idea! Thanks for sharing :)
DeleteHi, I found this via Pinterest. I am going to make this tonight. I am following you , too!
ReplyDeleteBlessings
Hope that you enjoyed it. Thanks so much for stoping by and following.
DeleteI"m seriously cooking challenged. What size pan should I use and how many should it serve? I"m feeding teenage boys who like large portions.
ReplyDeleteThis is a 9X9 and it should serve 6 as it is a very hearty dish. However you could easily double it and cook it in a 9X13 if you have extra hungry teenagers. :)
DeleteThis was pretty good and super easy to make. I could only find flour tortillas and they ended up a little soggy in the middle layer. I might add some chili and garlic powder to add some more flavor.
ReplyDeleteI'm sure that some chili and garlic powder will add some extra flavor, hope you enjoy!
DeleteI just put this into the oven... we'll see how it goes! I only had one can of cream of chicken and ended up using a can of broccoli and cheddar -- I guess that's one way to slip a little green in there!
ReplyDeleteI'd love to hear how this turned out! I'm always trying to find new ways to slip my hubby some veggies!
DeleteI made this awhile ago and it was way too spicey for me with the rotel any suggestions on how I can make it not so spicey? I thought about just using diced tomatoes instead, but my husband loves spice and flavorful food so I think just using tomotoes wouldn't be too flavorful. Any suggestions on how to make us both happy?
ReplyDeleteWhat type of rotel did you use? I once accidentally used the "hot" variety and it was way to spicy for me. They do make a mild version which may help. Another option is using diced tomatoes and then allowing your hubby to add some salsa after the fact. Hope that helps!
DeleteThey have MILD Rotel's they are not spicy at all, but I like them better than regular diced tomatoes. "orginial" rotel tomatoes are more spicy than "mild".
DeleteI am very sensitive to anything spicy. I have found that if you drain it really well and only use the liquid that it adds flavor that it usually needs without too much heat. You could also add some chopped tomatoes.
DeleteRotel makes a mild version, an original version which is somewhat spicy, and then hot version. If you don't like it too spicy just use the mild version.
DeleteI just want to say this is a new family favorite!
ReplyDeleteMy favorite way to make it is in the slow-cooker. I layer everything before church, then leave on low for 4 hours. It's done perfectly!!!
I never though of putting it in a slow cooker, that is amazing! Thanks for the tip!
DeleteI think I like this one. I may have to try it this way myself.
DeleteHi! How many chicken breasts did you cook to make 3 cups? About 3-4? This looks amazing;-)
ReplyDeleteWe keep tenders in the house instead of breasts typically. I think I cook up 5-6 which would be about 3-4 breasts depending on the size. If you are short a bit or over, I wouldn't worry, it will still be good :)
DeleteI had three small chicken breasts on hand and it was just shy of 3 cups. But a small bowl after it was all finished was just enough for even my husband.
DeleteCooking this right now :) I added some broccoli to it, though. Hope it turns out good :)
ReplyDeleteHow did the broccoli work?
DeleteIt was really good. Not really the right taste for it though. Making it again tonight :)
DeleteHope you enjoy! Thanks for reporting back! :)
DeleteLooks really yummy and easy!
ReplyDeleteIt is, please tell me how you like it when you try it!
DeleteThis was soooo good! It was way easy and doesn't require a ton of precise measuring or anything. It was a big hit with my fam & I intend to make it again!! Thanks for the recipe! :)
ReplyDeleteSo glad that you enjoyed it! Thanks so much for sharing your experience.
DeleteI just placed it in the oven! I did add cumin to the chicken while cooking it on the stove top, and salt and pepper to the soup mixture. I used mild rotel, so hopefully the spice won't be too overpowering. If my kids (i.e. husband and son) like this, I think I'll try it in the slow cooker, too!
ReplyDeleteThank you so much for this easy recipe!
You are welcome! Hope they like it! :)
DeleteI just put it in the oven! Since my kids don't eat tomatoes, I put the Rotel in the blender for a few chops to create a smoother mixture. I can't wait to try it. Thanks for the easy recipe!
ReplyDeleteI'd love to hear how it turned out!
DeleteI make this except I use crumbled cheesy Doritos. My family calls it Mexican Chicken Casserole.
ReplyDeleteYum! I've heard of using Doritos on casseroles before but never thought to do it to this one. I think I will try it next time I make it. Thanks for sharing.
Deletethis is in the oven right now! i had to improvise since i was out of a few ingredients. I used flour tortillas instead of corn, salsa instead of rotel and i mixed it all together and poured it in the casserole dish! I can't wait to try this and i think i will take a few suggestions from the above comments and add some black beans and corn next time! i have a feeling this is going to be my new go-to recipe! THANKS SO MUCH! and congrats on the baby!
ReplyDeleteI hope that you enjoyed this dish, it is one of my favorites! Thanks for reading and the congrats. We are truly blessed.
DeleteMaking this tonight!!
ReplyDeleteEnjoy it!
DeleteThis was awesome! So easy! I sooo do not cook. My kids loved it (teens)and a eight year old. I used the mild sauce and we had no problem. They asked me where I got this great idea and please make it again! Thanks for sharing! Your new fan ;)
ReplyDeleteI'm so glad that you enjoyed this! Thanks for your sweet comments!
DeleteHave you ever made it with shredded chicken? I cook up frozen chicken breasts in my crock pot and they shred so easily. I then keep it on hand to use in recipes throughout the week.
ReplyDeleteI have not, however, I'm sure it would be perfect for this recipe. Thanks for the tip, I just may have to try it sometime!
DeleteYummy:P
ReplyDeleteYes it is!
DeleteMaking this tonight for dinner. Cant wait to see how it turns out!!
ReplyDeleteI hope that you enjoy it!
DeleteMade this for dinner tonight!! My 11yr old said "It's a Keeper" ...... It did turn out terrific!! Thanks for sharing your recipe!
ReplyDeleteThis is on our menu for this week, but is there a way I can incorporate rice into it?? Can I put a cup or two of instance rice in the slow cooker with everything else? Thoughts?
ReplyDeleteIf you add rice, I would add maybe some milk or something to help cook the rice. I've made rice on the side, separately before, but not as part of the dish. Hmm, I may have to experiment with this a bit. If you try it, please let me know!
DeleteOMG !!! I made this tonight for my kids and I. I absolutely loved this meal and will be making it one of our regular dishes, we loved it!! Thanks for sharing!
ReplyDeleteGlad you guys liked it!
DeleteJust made this and it is wonderful! I'm always looking for new easy meals being a first year teacher. Thank you so much for sharing!
ReplyDeleteSo glad that you enjoyed it!
DeleteThanks for sharing! I have this in the oven right now! I only substituted one thing. I used the Rotel Sauce instead since my 5yr old daughter doesn't like the cooked chunky pieces of tomatoes. She likes the flavors but will say "Are there onions/tomatoes in here because I feel something crunchy...." lol I'm excited to see how it turns out! :)
ReplyDeleteThis was so yummy! Instead of using 2 cans of cream of chicken soup I substituted one of the cans for cheddar cheese soup. I also layered cheese over each of the soup layers (can you tell I love cheese?). The kids loved it. They're going back for seconds as I type.
ReplyDeleteSo glad you enjoyed it! :D
DeleteI added in an extra cup of salsa just to make it a little spicier. it was delicious!!!
ReplyDeleteI wonder if this would be any good with chicken AND steak. I don't have enough chicken for the whole recipe, but I do have some steak I need to use up. Let me know what you think!
ReplyDeleteI'm sure that it would be! I would use cheddar cheese soup, with a cream of mushroom instead of the chicken. I have used mushroom before when I only had one can of chicken. Hope that helps!
DeleteI done everything like the recipe, and just put steak on one end of the pan and chicken on the other end! Oh, and I added cheese to the layers, on top of the soup. My husband really liked it! It was a little spicy for me, but still really good! Next time, I will try the cheddar cheese and the cream of mushroom soup! Thanks!!
DeleteIf it is too spicy, there is a mild version of the Rotel that makes it less spicy. Also, draining all of the juices from the can can help too. So glad you enjoyed it :)
DeleteI found this recipe via Pinterest...and I just blogged about it!! I think this recipe would be great with steak...I would probably do a different soup...maybe cream of mushroom or something!
ReplyDeleteThanks for the link back on your blog! I really appreciate it!
DeleteWOAH! I just tried this and OMG! I made a couple of adjustments based on what I had lying around:
ReplyDeleteI used Boca crumbles (like ground beef) for the protein/meat portion and I seasoned it with taco seasoning. I also used cheddar cheese soup instead of cream of chicken (and still put cheese on top -- no shame).
But holy crap! This WILL be my winter comfort meal!
Thanks for the awesome recipe!
So glad you liked it, it really is a GREAT winter (or anytime) comfort meal. Thanks for sharing your experience :)
DeleteI probably sound so dumb asking but when you say to mix the 3 cans together, do you add water of milk like the cans ask or just leave it as is?
ReplyDelete*or milk, not of.
DeleteMy husband wants to try this with taco beef next time instead of the chicken, and possibly "crunchy" and "soft" taco shells both mixed in. Has anyone ever tried it with taco beef, any substitutions needed? I was thinking I may have to replace the cream of chicken with something, any suggestions?
ReplyDeleteThank you!
I haven't tried it with beef (yet) but my hubby wants to try it that way too. I think that if you swapped out the cream of chicken for cheddar cheese and/or cream of mushroom that it would work very nicely. I've never baked the crunchy taco shells in it, but I have sprinkled tortilla chips crunched up on the top when I browned the top before. They were yummy! Hope that helps :)
DeleteI made this tonight. I used flour tortilla's and left over turkey. It was wonderful. I did bake it for 60 minutes to avoid the mushy tortilla's. Thanks for the great recipe.
ReplyDeleteI am running to the store now to get ingredients. I am very excited to try this. I am going to add corn and use salsa in it and a can of Cheddar cheese soup. I hope my boys like it!!
ReplyDeleteI'm not much of a meat lover, so I use half the amount of chicken and layer it first, then for the 2nd layer I use sliced black olives instead. Yummy!
ReplyDeleteI made this for dinner but I added some Velveeta it gave it a queso dip taste super yummy
ReplyDeleteThis was really easy & good! I think next time I'll try boiling the chicken in garlic powder and/or cumin and then shredding. I wasn't a fan of the big chunks of unflavored chicken. I warmed up some refried beans, then put tortilla chips on the plate, then layered with beans, the chicken bake, then topped with sour cream...kids thought it was great to have "Nachos" for dinner! :) Thanks for sharing this recipe!!
ReplyDeleteI was worried about the Chicken also. I had some extra Taco seasoning on hand so I tossed it in there while in the skillet and it was D-Lish!!
DeleteI was inspired to try this, except I changed it a bit.I used red enchilada sauce. Cooked my chicken with onion, and Lawry's seasoning salt and garlic granules.I used cheddar cheese for the inside layers and mexican blend for the top. It was very good. I think I will shred the chicken next time tho.
ReplyDeleteWe made it just how you suggested and it was great! Found you via Pinterest. Thanks for the yummy recipe; my entire family loved it! :)
ReplyDeleteMade this tonight! It was delicious. Thank you for sharing.
ReplyDeleteJust made this tonight! It was amazing! Served it with refried beans (next time all serve rice too). I was feeding eight 2 adults, 2 teens, and four kids 4-9 and only had one that didn't get full! thanks for the recipe!
ReplyDeleteI am making this tonight!! I made my chicken in the crock pot so it would be shredded!
ReplyDeletemine is in the oven right now... smells sooo good thank you so much for sharing the recipe! from a mom of three hungry boys including husband :)
ReplyDeleteI made this for dinner! Absolutely wonderful! Thx for the post!
ReplyDeleteI just put this in the oven. I used flour tortillas because that is what I had on hand, I crushed some tortilla chips up with them hopefully to maintain some crunch. I also did not have two cans of cream of chicken soup so I used one can of cheddar cheese soup. I also substituted salsa for the tomatoes, because I did not have them on hand. We shall see how it comes out. :)
ReplyDeleteIt came out very well! I would use a bit more salsa next time (I only used a half a cup), but I liked the little zip it gave to the dish. Overall a very yummy dish! I will certainly make again.
DeleteMade this tonight and it was very good! I would use just a bit more chicken next time but it was great!
ReplyDeleteGreat easy recipe, and delicious
ReplyDeleteSuper yummy. But I cooked my chicken with Taco seasoning and added corn. Served it with Sour Cream and it was a big hit!
ReplyDeleteI used regular Rotel, and this was far too spicy for my family. I ended up dumping the whole pan.
ReplyDeleteI made this for dinner and it was ahhhhmazing! I added a can of corn (as I am a huge fan) and it was great! Thank you for sharing! :)
ReplyDeleteI steamed broccoli while my chicken tortilla bake was baking... so good. I mixed mine together on my plate.... total goodness! :)
ReplyDeleteThank you for sharing the recipe! My family gave it two thumbs up!!
How many calories would you say this has?
ReplyDeleteRebecca what a great question! I just did a quick estimate with the ingredeants that I use and the entire dish is only 2,005 calories. My estimate per serving (we usually serve 4-6 is about 200-300 calories! I had no idea it was so low. I do add chips and sour cream however, but here is what I broke down for the recipe...
DeleteCream of chicken = 260 (130 per can)
Rotel = 50
3 cups cooked chicken = 790
Tortillas 12 corn = 540
1 cup of mexican blend cheese = 365
Total = 2,005/4 = 501 calories per serving
I usually get 6+ servings out of this 2 dinners for hubby me and our 2 year old, plus one lunch for me. I do eat it with chips and sour cream though which does add to the calorie count. Hope that is helpful. Thanks for asking!
Can you make this with ground beef instead of chicken?
ReplyDeleteIf you do ground beef, I would use taco seasoning when you brown it first. I also may switch the cream of chicken for something like cheddar or nacho cheese. I don't see why you couldn't. You may want to adjust the cooking times a bit as well.
DeleteHad it tonight and it was not good
ReplyDeleteSorry you didn't enjoy it :(
DeleteTASTY!! everybody loved it.. subbed one can of cream of mushroom for one can nacho cheese!! soo good
ReplyDeleteSo glad you enjoyed it!
ReplyDeleteI am going to be making this for supper tonight. Any suggestions as to what to serve as a side dish?
ReplyDeleteI have made this twice now. Both times, I skipped the step of cutting up the tortillas. It's faster, and I've got a beef recipe where I just lay the tortillas flat, and tear them so there is a full tortilla layer. The first time, I mixed the chicken in with the soup mixture, and then layered tortillas, mixture, cheese, tortillas, mixture cheese, and it was yum. Thanks! I love simple!
ReplyDeleteI love that short cut! I'm going to try it next time for sure!
DeleteFYI I added black beans, sour cream and corn to mine...yum!!
ReplyDeleteI have this recipe except I use Nacho Cheese dorito chips.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeletePretty cool post. It’s really very nice and useful post. Thanks for sharing this with us!it’s my first visit.
ReplyDeletedekton keukenblad
When I made this I added taco seasoning to chicken when I cooked it. The meat would have been too bland with out any seasonings and I also added cilantro ans sour cream to the soup mixture. It turned out awesome and several people asked me for the recipe.
ReplyDeleteI made this last night with a couple adjustments based on other reviews I had read and it was WONDERFUL!
ReplyDeleteI used rotisserie chicken; removed skin, pulled apart, loosely shredded and cut up then I sprinkled it generously with fajita seasoning.
I used 8 or 10 corn tortillas as well as Nacho Cheese Doritos; I put half of the cut up tortillas on bottom, layered other ingredients as directed (with the addition of a little shredded cheese on top of the soup mixture), then remaining tortillas and a handful of crushed up Doritos, then finished layering. I used a generous amount of shredded cheese on top, covered and baked. A couple minutes before it was done I took it out and added a few more crushed Doritos and a little more cheese (shhhh! :) ) and let it slightly brown.
I used 1 can Cream of Mushroom soup and 1 can Cheddar Cheese soup.
Easy peasy...and oh so cheesey!...just like that comment! :P
I made this tonight. I used four tortillas instead of corn. I added Velveeta chunks to the mixture. I also put corn and black beans (drained) between the layers.
ReplyDeleteThis was great! I drained the extra juice off rotel to make sure it wasn't runny. I will repeat this recipe again and again! Thanks!
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ReplyDeleteHere it is 2020 and I STILL make this recipe since 2012... I have it in the oven as we speak!
ReplyDelete