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.

Ratings & Reviews

ahatfield's Review

jeichner
August 08, 2013
I doubled this for a crowd, and it was a hit. I don't think I'd put this on the menu for a fancy dinner, but it's a great crowd pleaser. I didn't make any changes other than using a little more garlic, and a smidge more salt.

jrymea's Review

NativeTexan
February 21, 2014
This recipe already has plenty of reviews but just want to add a few things. I didn't have tortillas so substituted Tostitos and then used less salt. I used regular cream of chicken.and added lots of chopped cilantro. I used a can of diced tomatoes w/ gr chilies plus the can of chopped green chilies both undrained and then omitted the chicken broth. It wasn't dry at all and certainly not bland. My husband couldn't get enough of it. Even after I put away the leftovers I caught him in the fridge with a spoon getting "just one more bite".

DebbieD63's Review

dutchgal70
February 06, 2014
My husband and I loved it. I used more chicken and would cut back on the tortillias so they dont overlap. Will make this one over and over!

gkd1029's Review

Bffrlz1
January 08, 2014
N/A

modan1128's Review

yellowduck79
November 20, 2013
Made exactly as written and it was pretty good. Next time I would use fewer tortillas and make more sauce as it was a little dry. On second night to "fix up" the leftovers, I mixed half a can of Rotel, 2 tbs. tomato paste and about 1 1/2 cups of half and half in sauce pan. Then poured it all over the remaining casserole and put back in 325 oven for 20 minutes and it was a huge improvement. Yum!

teafortwo's Review

GarageQueen
November 06, 2013
Solid weeknight casserole. Tastes like something my mother used to make. I only used about half of the tortillas and it still turned out fine.

Samcwelsh's Review

luvscolorado
October 17, 2013
N/A

FoxyRockie's Review

SandyPTA
September 16, 2013
OMG...This was Great. Husband loved it and went for seconds. I am 42 and just started cooking and this recipe was very simple

tillerz's Review

mmsparkcity
September 10, 2013
N/A

monfil's Review

denver12
July 01, 2013
Excellent recipe with a few minor tweaks. I sauteed the onion and garlic in a little bit of olive oil. I found that I could get away with just five tortillas per layer if you cut them in half and position the flat edges against the edges of the casserole dish. Also, one cup of shredded chicken is not enough per layer. I probably used close to two cups per layer and if you do not drain the green chiles, it will be soggy. The better half, who can be pretty picky, loved it. Leftovers were gone the next day. I may try to spice it up more next time.