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Mexican Casserole

Mexican Casserole

  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
Katherine

Katherine

Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1103 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
  3. Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
  4. Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.
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Reviews

Bluecat
46

Bluecat

9/9/2006

I lost a recipe I had that was close to this so I tried it. After reading the reviews I mixed all ingredients, soup, sour cream,chile peppers,milk, and 1 cup cheese together. I also added to this 1 small can salsa verde 7oz (tomatillo sauce).Mix all together.Spray botttom of pan with Pam and spread a small amount of filling across the bottom before putting the tortillas down. I also only used 3 chix breast pieces cooked and cubed and about 6 tortillas. This made it more moist. End with a top layer of sauce and sprinkle with 1 cup cheese. The green sauce adds a amll kick it needs for taste.

YBRICK423
36

YBRICK423

12/4/2003

Very good and very easy. I shreaded my chicked rather than diced. It gave it a better texture and accepted the "sauce" better. I also skiped few steps by combining the soup mixture, chicken and cheese before layering. Turned out great!

SAMEENA74
32

SAMEENA74

12/17/2003

This was delicious and easy to prepare. I just made some minor adjustments: I added sauteed onions to the chicken along with fajita seasoning, used nacho cheese soup as one of the soups and topped it with cheddar cheese french fried onions. Thanks for a great recipe Katherine.

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