Mexican Chicken Casserole Recipe
Servings: 10
Ingredients
- 1 (12 count pkg.) thick corn tortillas
- 2 chicken breasts cooked and shredded, with juice reserved from cooking
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 pound Jack cheese or possibly 1/2 pound Jack cheese and 1/2 pound Cheddar cheese
- 1/2 to 1 full bottle green salsa (season to personal preference)
- 1 sm. can corn
Directions
- There are two ways to prepare this recipe. Each is wonderful. You may want to try each and choose your favorite.
- First Method: Mix soups, cheese, salsa, corn and chicken juice. Spread small amount on bottom of greased 9 x 13 inch pan. Shred tortillas, lay on bottom of dish. Next layer chicken, pour remaining soup mix over chicken and tortillas. Cover with foil. Chill overnight. Bake at 325 degrees for 1 hour.
- Second Method: Mix soups, cheese, salsa, chicken juice, chicken and shredded tortillas (omit corn). Bake at 325 degrees for 1 hour. No need for refrigeration.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 10 servings | |
| Calories 311 | |
| Calories from Fat 185 | 59% |
| Total Fat 20.62g | 26% |
| Saturated Fat 10.62g | 42% |
| Trans Fat 0.03g | |
| Cholesterol 62mg | 21% |
| Sodium 903mg | 38% |
| Potassium 272mg | 8% |
| Total Carbs 12.89g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.74g | 1% |
| Protein 19.24g | 31% |
