Tortilla Chip Casserole23 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“My mother would make this for me as a child, and now I make it for my family. My husband loves it, and it's very easy to make. It's cheesy, and the chile peppers give it a little kick.” - by Tara
Original recipe yields 4 to 6 servings
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the soups, tomatoes and green chile peppers and milk. Mix well until smooth. Layer a 9x13 inch baking dish with the tortilla chips, then the chicken, and then pour the soup mixture over.
- Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from oven, top with the cheese and bake for 10 more minutes, or until cheese is bubbly.
Amount Per Serving (5 total)
- 725 cal
- 35.1 g
- 64.9 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"I used salsa instead of the can of tomatoes and chili's, I also substituted lime tortilla chips. It tasted exactially like "Applebee's" tequilla lime chicken. ..." See more"
"This recipe was great! As another Texan reviewer mentioned, it is almost identical to King Ranch casserole, if you make it with plain corn tortilla chips, which is what I had on hand. I also made a fe..." See morew other modifications; Added about 1.5 cups of coursely chopped white onion (wish I hadnt, red or green would have been better). I poached the chicken in a T of olive oil, 4 small cloves of garlic, salt, pepper and mesquite seasoning, adding about half a can of tomatoes with green chile and juice. The flavor from that was good. I followed another reviewer's suggestion of slicing the processed cheese and I think I won't do that again - shredding would have gotten a more even consistency. I added a layer of finely crushed ships over that and topped it with shredded mixed cheese (monterrey jack and colby) - this made a great topping. Topped it with black pepper and parsley. My boyfriend had 3 servings - he loved it!"
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