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Chicken Tortilla Casserole

June 23, 2013


I was watching the Food Network this weekend and saw Trisha Yearwood make this casserole on her show.  I changed up the recipe a little by using canned cream of chicken soup, but it had a great flavor and was very easy.  This would be a great weeknight dinner, especially if you have your chicken already cooked or use a rotisserie chicken.

Chicken Tortilla Casserole (adapted from Trisha Yearwood)


  • 24 soft corn tortillas
  • 4 chicken breasts, cooked and shredded
  • 2 cans cream of chicken soup
  • 1 cup sour cream
  • 2 cups chicken broth
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 can diced green chiles, drained
  • 1 t cumin
  • 1/2 t salt
  • 1/2 t pepper
  • 3 cups shredded cheddar cheese


  • Preheat oven to 350.
  • In a medium saucepan, combine all ingredients except chicken, tortillas and cheese.
  • Bring the mixture to a boil, stirring constantly.  Allow to cook for a few minutes until onions are soft.
  • Spray a large casserole dish with nonstick spray.  Spread one cup of soup mixture on bottom of dish.
  • Arrange 6 tortillas over the soup, top with 1 cup shredded chicken and 1/2 cup cheddar cheese.  Top with soup mixture.  Repeat these layers three more tops, ending with chicken/cheese and soup mixture on top.  Make sure all tortillas are covered or they will get hard when baking.
  • Bake uncovered for 30 minutes. Serve and enjoy!


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