Chips in a casserole? That’s what my kids said the first time I made this casserole Then they found out how much fun it is to smash the chips in the bag, and now they want me to make it all the time. This Mexican Chicken Tortilla Casserole recipe is super easy and throws together in minutes. Perfect for a busy family dinner.
I got a very rough version of this recipe from a friend in college. He made it once and I loved it! I asked him for the recipe and he said, “Well, my mom just throws a whole bunch of stuff in there and it usually works”. Well, that was no help. So I asked him for an ingredients list and came up with my own version.
Your family is going to love it! We top it with my homemade salsa, sour cream, limes, cilantro, and avocado. Mmmmmm! So fresh and delicious. I love to make this dish in my (affiliate) Anchor Hocking Bake-n-Take bakeware so that I can transport it to a potluck dinner. I love the lid and the insulated carrying case. So convenient for any kind of casserole or birthday cake!
Easy Mexican Chicken Tortilla Casserole
- 3 cooked chicken breasts, shredded
- one 10 oz. can Ro*Tel Tomatoes and Green Chilis
- 16 oz. sour cream
- one 10 oz. can Cream of Chicken Soup
- 1/2 yellow onion, diced
- 1/4 bunch cilantro, chopped finely
- 1 bag corn tortilla chips
- 4 cups shredded Mexican Blend cheese, divided
- Chili Powder for sprinkling
- Optional Toppings: Sour cream, salsa, avocado, lime wedges, guacamole, & chopped cilantro.
Preheat the oven to 375 degrees. Add the chicken, Ro*Tel, sour cream, Cream of Chicken Soup, onion, cilantro and 2 cups of shredded cheese to a large bowl and mix well. Open the bag of chips and while holding the top of the bag closed, smash the chips in to small pieces. Add to the mixture in the bowl and mix well. Dump the mixture into a cake pan and spread until flat. Sprinkle with 2 more cups of cheese and sprinkle chili powder over the top of the cheese. Bake for about 20-30 minutes or until all cheese is melted and the middle is bubbling. Let cool for about 10 minutes then cut into squares and serve. Optional toppings include: sour cream, salsa, chopped cilantro, lime wedges, and avocado slices. Enjoy!
I’ve created a video recipe for you just to make it easier on you.
Music Credit: bensound.com
Ingredients
- 3 cooked chicken breasts, shredded
- one 10 oz. can Ro*Tel Tomatoes and Green Chilis
- 16 oz. sour cream
- one 10 oz. can Cream of Chicken Soup
- 1/2 yellow onion, diced
- 1/4 bunch cilantro, chopped finely
- 1 bag corn tortilla chips
- 4 cups shredded Mexican Blend cheese, divided
- Chili Powder for sprinkling
- Optional Toppings: Sour cream, salsa, avocado, lime wedges, guacamole, & chopped cilantro.
Instructions
- Preheat the oven to 375 degrees. Add the chicken, Ro*Tel, sour cream, Cream of Chicken Soup, onion, cilantro and 2 cups of shredded cheese to a large bowl and mix well. Open the bag of chips and while holding the top of the bag closed, smash the chips in to small pieces. Add to the mixture in the bowl and mix well. Dump the mixture into a cake pan and spread until flat. Sprinkle with 2 more cups of cheese and sprinkle chili powder over the top of the cheese. Bake for about 20-30 minutes or until all cheese is melted and the middle is bubbling. Let cool for about 10 minutes then cut into squares and serve. Optional toppings include: sour cream, salsa, chopped cilantro, lime wedges, and avocado slices. Enjoy!
Leave a Reply