My mom used to make the recipe below all the time when I was a kid. She always called it Mexican Pizza, because she knew I would eat anything with the word "pizza" in the title. I didn't know it at the time, but this meal would one day become my favorite go-to weeknight dinner recipe. It's quick and easy to make, and it's a perfect way to make Taco Tuesday for a crowd.
Most of the ingredients in this recipe are pantry staples, so all you need to whip up is the chicken. Which, by the way, is a great reason to have leftover shredded chicken hanging around! If you're at the grocery store and they have those rotisserie chickens on sale, pick up an extra one. Or, toss a few chicken breasts in the slow cooker overnight and you'll have ready-to-shred chicken waiting for you.
How to make Chicken tortilla casserole
6-8
15 minutes
30 minutes
45 minutes
2 cups cooked, shredded chicken
1 (10 ounce can) diced tomatoes & green chilies
1 (10-3/4 ounce) can cream of chicken soup
1 cup chicken broth
1/2 cup sour cream
12 6-inch corn tortillas
2 cups Mexican-style shredded cheese
Sliced green onions (for garnish)
Chopped cilantro (for garnish)
Preheat the oven to 350 degrees F. Grease a 9x13 casserole dish with nonstick spray and set aside.
In a large bowl, combine the chicken, tomatoes & green chilies, cream of chicken soup, chicken broth, and sour cream. Set aside.
Layer half of the tortillas into the prepared baking dish. Top with half of the chicken mixture and half of the cheese. Repeat the layer, finishing with cheese on top.
Bake for 30 minutes, until the cheese is melted and the contents are bubbly.
Allow the casserole to sit for at least 5 minutes before slicing.
