Mexican Chicken Casserole

Chicken casserole with a Mexican twist. This casserole can be served as a main dish or an only dish. Leftovers are great. Very similar to Ro-tel® chicken. Tortillas can be substituted for Doritos® or corn tortillas, but flour tortillas seem to work best.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 414 Calories

Ingredients

• 3 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 1 (10.5 ounce) can cream of chicken soup
• 1 pound processed cheese food (such as Velveeta®), torn into 4 pieces
• 1 (10 ounce) package large flour tortillas
• 2 teaspoons chili powder, or to taste

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Bring a saucepan of salted water to a boil. Boil chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts to a cutting board to cool. Reserve and cool chicken broth.

Step 3

Shred the cooled chicken breasts and put into a large bowl; add cheese cubes, diced tomatoes with green chile peppers, cream of chicken soup, and cream of mushroom soup and stir.

Step 4

Individually dip about half the tortillas into the cooled liquid from poaching the chicken; arrange into the bottom of a large baking dish.

Step 5

Spread the chicken mixture over the tortillas.

Step 6

Individually dip the remaining tortillas into the water and arrange atop the chicken mixture. Sprinkle chili powder over the tortillas.

Step 7

Bake in preheated oven until the top layer of tortillas begin to turn golden brown and crunchy, 30 to 45 minutes.