Chicken Chipulos

Chicken Chipulos

Janine Edwards 0

"A very simple and delicious dish using cooked chicken."

Ingredients {{adjustedServings}} servings 614 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 614 kcal
  • 31%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 55.9g
  • 18%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1386 mg
  • 55%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the soups, chicken, green chiles, onion and sour cream in a medium size bowl. Set aside.
  3. Rip tortillas into bite size pieces and layer 1/3 onto the bottom of a 9x13 inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, making sure to end with cheese on the top layer. Bake in preheated oven for about an hour and serve.
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Reviews 107

  1. 135 Ratings


This recipe is the foundation of one of our favorites that has pretty much replaced enchiladas in our house. The only changes-corn tortillas, 1/2-3/4 can/jar of salsa verde in place of 1/2 the cream of mushroom soup. Awesome!!


This is my families favorite dinner! I use cream of chicken soup (they aren't hot on mushroom) and it's wonderful. I take it to potlucks and am ALWAYS asked for the recipe. This recipe is very easy to modify to suit your tastes. A great recipe!!


I was out of some ingredients for our usual "enchilada casserole", so I tried this instead. I omitted the onions (picky 5-year-old), and switched to corn tortillas. Also subbed cream of celery for cream of chicken, and added some garlic powder and cumin. Tasty! FYI, since the chicken is already cooked, it only takes about 30 minutes for this casserole to finish.