Save on Pinterest

Chicken Tortilla Casserole

Total Time

Prep: 20 min. Bake: 30 min.

Makes

6 servings

I started making this delicious dish about 15 years ago, after my husband and I were married.— Pamela Hoekstra, Hudsonville, Michigan

Ingredients

  • 1/2 cup chicken broth
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 3 cups cubed cooked chicken
  • 10 flour tortillas (6 inches), torn into bite-size pieces
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) chopped green chilies
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded Monterey Jack cheese, divided
  • 1/2 teaspoon white pepper
  • 1 cup salsa

Directions

  1. In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper.
  2. Transfer to a greased 11x7-in. baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts

1 cup: 456 calories, 21g fat (8g saturated fat), 94mg cholesterol, 1323mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 33g protein.

Recommended Video