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.

Theresa Marquez
Recipe by Cooking Light November 2003

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Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
12 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

Nutrition Facts

335 calories; calories from fat 29%; fat 10.8g; saturated fat 5.9g; mono fat 2.7g; poly fat 1.2g; protein 23.9g; carbohydrates 34.3g; fiber 3.2g; cholesterol 66mg; iron 1.5mg; sodium 693mg; calcium 270mg.