The pizza I prepared one night with sausage and fennel was the finest we’ve eaten in a while. Depending on your preferences, you can change the proportions of cheese, sauce, and toppings. I enjoy this website’s Jay’s Signature Crust for the dough.
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 (3 pound) chicken – cooked, deboned and cut into bite size pieces
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (4 ounce) can diced green chiles
- 1 cup chicken broth
- 1 cup shredded Cheddar cheese
- 12 (6 inch) corn tortillas
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Put the chicken into a mixing bowl. Add the chicken soup, mushroom soup, green chiles and broth. Mix well.
- In a 9×13 inch baking dish place a layer of corn tortillas to cover the bottom, then a layer of the chicken mixture, then a layer of cheese. Continue to layer, like you would lasagna, until all of the chicken mixture is gone. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and brown. Let cool and serve.
Nutrition Facts
| Calories | 705 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 163 mg |
| Dietary Fiber | 4 g |
| Protein | 54 g |
| Saturated Fat | 13 g |
| Sodium | 1350 mg |
| Sugars | 3 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
this is a good recipe however if you think you’re getting chicken enchiladas get a different recipe this is SOPA not enchiladas don’t try to make it into enchiladas
The tortilla’s were soggy and the dish was more like a soup. It did not come out of the oven firm.
Pretty much followed recipe as written. I did add about 8 oz sour cream (I needed to get rid of it) and a total of 2 cups shredded cheese. It came out good and my family liked it. I will definitely make this again.
My family has made a version of this for years and years. Love it! We add two cans of green chilies, more cheese and tortillas, but otherwise as is. Tasty, tasty!
i cooked chicken breast in a skillet with cumin and a little oregano( sounds weird tasted great) and i heated up 2 cans of cream of chicken (no mushroom) to the soup i added a little cumin(to taste) green chilies ,salt and pepper and a little chili powder(to taste) and since i was making posloe(enchilada sauce with a little water might work) anyways I added about 3-4tbls of the sauce to the soup mix and to the top. I should have doubled this recipe as it was that good…my family loved it! thanks for the share….I would have made it as the recipe says but as i was making this it was kinda bland for Mexican food…so I had to add….but wow yummy!!!
A quick and easy dish to make that even my picky eaters enjoyed. I used flour tortillas instead of corn tortillas. I didn’t have any chillies on hand, so I substitued “Sweet Jalepenos” YUMMY! I think since my picky ones don’t like mushrooms, i’ll try it with cream of Celery next time. We will definately have this again soon
Good stuff. I made some alterations (bc I didnt have some ingredients) 1) I skipped the cream of mushroom, and cream of chicken. 2) I used about 1/2 cup of chicken broth. 3) I cook for 2, so I only used 3 pieces of bonelss skinless chicken thighs (which I seasoned with salt, pepper, garlic powder, and let them sit in the fridge for a few hours…but thats not neccessary) 5)I cut the thighs to bite-sized sized and sauteed until cooked through…aprox 6-8 mins). 6) followed insturctions as posted..using a smaller pan of course. WILL MAKE AGAIN!!!!
I too, took out the mushroom soup, and used Fiesta Nacho Cheese, I also added a can of black beans. It came out AMAZING. Super quick, and easy to make.
Would be better with a little salsa or enchilada sauce for additional flavor.
This recipe is delicious! I used tortillia chips and added a drained can of pinto beans. My family loved it.
This is similar to the Chicken Sopa that our family has enjoyed for almost 40 years. Ours uses cream of chicken soup (not mushroom), 1 stick of butter, one large onion (chopped), 1 can of evaporated milk, and only 1/3 cup of a can of diced green chiles. In our version, you saute the chopped onion and green chiles in the stick of butter until the onions are clear. Add the soup and evaporated milk. Layer in a greased casserole dish: tortillas, soup, chicken, cheese–until all ingredients have been used. Top with remaining shredded cheese. If you use flour tortillas, they melt into the casserole. Corn tortillas retain their shape. Both are good…just be prepared for the difference in texture. never used Rotel tomatoes in it, though.
Similar to one I make…..saute one chopped onion and rather than diced green chilis, add 1 can Rotel tomatoes….you can use mild, regular or hot depending on your taste. . 2 cups of cheese rather than one. Yum. It’s been a dish I’ve made for over 30 years and all love it. I actually just add all together in a bowl except the corn tortillas and then layer tortilla and mixture. So easy.
I thought this was very good, (I like creamy dishes) although my husband wasn’t quite as impressed. I am gluten free, so it was nice that the recipe used corn tortillas. I couldn’t find gluten free cream of chicken soup, and the cream of mushroom was not condensed. I cut the recipe down to serve 3 (more than enough), used one 18 ounce can of gluten free cream of mushroom soup, and a little less broth than what the recipe called for. It worked out very well.
This was overall a great recipe. I made a few changes to it though… First, as others suggested, I omitted the chicken broth. I only had Cream of Mushroom soup, so I used 2 cans of that instead. I also had a can of Ro*tel, so I used that in place of the green chiles. I also added a layer of Spanish rice between the tortillas and chicken mixture… it seemed to bulk it up into a meal better. My hubby couldn’t stop telling me how delicious it was.. I will be putting this one into my monthly rotation! Thank you!
I like my food a little spicier, so I cooked the chicken with fresh garlic, garlic power, about a tsp. of cumin and 3 to 4 diced green onions. I used 10″ flour tortilla so I layered it in a 10″ skillet, and pepper jack cheese. It was delicious!!!!! I will try the cheddar soup instead of the mushroom soup next time.
Yum! My husband & I loved it!! I changed it a bit – 2 cans cream of chicken soup with some skim milk instead of broth (as others suggested). I also added some diced onion, cumin, chili powder, and minced garlic. It turned out great!
My Grandmother used to make this … l Loved it then, I Love it now. This recipe is true to her recipe. I doctored it a bit with Chipotle Red Pepper seasoning (1/2 tsp) — nice upgrade IMHO. I couldn’t comfortably get 12 6-inch tortillas in (I think I used 8)
This is a gerat recipe for when you’re in a pinch. Used flour tortillas and 2 cans cream of chicken soup, no mushroom soup. So easy to make, thank you
This was really good, but I had to make some changes. I omitted the mushroom soup and chicken broth and just used double the cream of chicken soup and a splash of milk. I topped the dish with red enchilada sause, chopped onions and jalapenos. I also used flour tortillas instead of corn tortillas.
I cook almost the same thing all the time except that I don’t use the broth & I add green onion. My family loves this meal. Very quick & easy.
Not a bad recipe. Quick and easy to make. I mixed in 1 eight ounce package of cream cheese and left out the chicken broth for fear that it would be to soggy. I also added sauted onions and garlic. It really turned out well with plenty of flavor.