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When I lived in Fresno, CA for awhile due to a job, I had an employee who cooked some of the best food and brought it in. She made this mexican chicken casserole one time for a pot luck at work and it was so good that I had to get the recipe from her. When I want a little different type of dish with a mexican flavor, I fix this and it brings back such great memories of a short time that I spent in Fresno. 

I have made one adaption to the recipe. She normally cooked her chicken with lemon pepper and then shredded it. I tend to not like the taste of lemon pepper as much so I use my shredded chicken recipe to fix the chicken for this recipe. What is great is that I usually have shredded chicken on hand in the freezer for recipes just like this. It makes the time necessary to prepare this recipe much less when the chicken is prepared ahead of time! 

I take my chicken, broth, onion, salsa, soups, and green chilis and mix them in the casserole dish. I then tear up about 10 corn tortillas and put those pieces in the casserole dish. Give it a stir. 

Top the entire casserole with shredded cheddar cheese or mexican blend cheese. 

Place the casserole in the oven and bake for about an hour. You  may want to stir a time or two while it is baking. 

Mexican Chicken Casserole

1 lb shredded chicken
1 cup chicken broth
1 onion, diced
1 package corn tortillas, torn up (I use about 10 corn tortillas)
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz jar salsa
1 small can diced green chilis
1 to 1 1/2  cups shredded cheddar cheese

1. Place the onion in a pan with a little Olive Oil and saute until softened. 

2. In a 9 x 13 baking dish, combine the shredded chicken, green chilis, onion, soups, salsa, and corn tortillas. Mix well. 

3. Sprinkle the shredded cheddar cheese on top of the dish. 

4. Bake at 300˚ for about an hour. Stir a few times to keep the casserole from sticking. 

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