Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield
12 servings (serving size: about 3/4 cup)

Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Step 3

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

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