a tasty baked chicken delight with a kick of heat. A meal fit for a king!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 cups chicken broth
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (12 ounce) package corn tortillas
- 3 cups cooked, diced chicken breast meat
- 1 onion, chopped
- 1 green bell pepper, chopped
- 8 ounces shredded Cheddar cheese
- 1 ½ teaspoons chili powder
- 1 teaspoon garlic salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
- Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 4 g |
| Protein | 28 g |
| Saturated Fat | 8 g |
| Sodium | 1102 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
this was a terrible version. I made 2, to freeze one for later….threw both in trash.
Loved it!!
This is EXCELLENT! Only use one cup of broth, I fry my corn tortillas in oil, 8 seconds per side and then pat them down with paper towels (that’s how the Mexicans do it). Stack all the tortillas on top of each other and cut off an inch that way they fit in the pan better. Also dipped the tortillas in the creamy mixture, I added parmesan cheese. I did three layers with cheddar and mozzarella cheese and it was AMAZING!
I made it and it was fabulous I cut out the chicken broth out and just dipped my tortilla in it .I wish I had double up on the tortilla i only used two layers but it was great . I added a can of corn to it an Grapevine Tx.
The recipe turned out fine. It sets up after a while and is not so runny. My husband thought it was just ok according to his taste preferences and advised me to not make it again.
I have been making this recipe for years and now substitute pico de Gallo for the pepper, onion tomato combination
Overall good recipe. One suggestion I’d make is either slightly cook bell peppers & onion before layering or add more time to original time to allow time to cook. Family enjoyed it. Will serve again. Didn’t show it plated but went well with barracho beans & a Southwest style salad.
Love it! I added Chipotle instead of chili.
It was great. I added more seasoning. I added Cumen and the other seasoning, Garlic salt, and chillie powder to the soup mixture. Then I also added seasoning on top. Without it, it would have been bland.
Made this exactly as is, last night and it was delicious! If anyone knows of a healthier alternative to the canned soup, I’d be interested in hearing about this. We are doing our best to wean off the processed food but it isn’t easy.
This was an absolute hit in our house! I worked with the ingredients I had on hand (so, no peppers and only half an onion). I also used tortilla chips that my daughter crumbled for me and shred a rotisserie chicken I got from Publix. It was so good, that the leftovers I’d planned to warm for the next night’s dinner did not survive. Even my pickiest eater (my daughter) got seconds. So good and so easy!
I made no changes. I loved it just the way it was. There only two of us, so I had pleanty to freeze for another meal. So easy!!!
Instead of tortillas I used left-over bowtie noodles. As someone else suggested, cooked onions and peppers until soft and used less broth. We really enjoyed this recipe and will have it again.
As a south Texan, I want you to know that this is a very traditional King Ranch Casserole except for the excessive broth and chili powder. I would strongly suggest that you saute’ the onions and green peppers prior to adding them. Otherwise they will still be too raw when the casserole is done….that is unless you like them crunchy.
Awesome exactly as is!
Definitely make this one again. Nothing fancy. Red pepper addition is a nice touch. Kids loved it too.
This was a very easy recipe to make and a great way to use up leftover chicken or turkey. Very tasty. I will make it again.
Great taste; the whole family loved it. A couple comments were that it was a bit mushy, and I notice this recipe had a lot of liquid compared to some other similar recipes, so may combine recipes next time only to cut back the liquid slightly. Otherwise an excellent casserole for a snowy weekend!
One of my family favorites, we have tweaked the recipe to fit out taste. For one, we use flour tortillas and 2 cans of cream of chicken soup, we also use velveeta cheese rather than the cheddar. Make it at least once a month if not more often. We also mix it altogether before baking, no layers.
Came looking for this recipe since mine is still packed after a move. Grew up with this dish here in Texas but we especially made use of it the day after Thanksgiving and Christmas when everyone is so sick of turkey. Chop the leftover turkey in pieces then follow the recipe using corn tortillas dipped in warm chicken broth or the broth off of the turkey if there is any left over. It is a great way to disguise the left over turkey and a real change from the regular food festivities! We always looked forward to it.
So good! I followed the suggestions of others and it was a hit! I added chili powder to the cheese, 1/2 cup of broth, sautéed the onion garlic and bell pepper (red and green). I only wish it was a little thicker, maybe next time I will add sweet corn, more tortillas and less broth. But delicious!