Mexican Chicken

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 8 servings
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Vegetable oil cooking spray

1 (10 3/4-ounce) can cream of chicken soup

1 (10 3/4-ounce) can cheddar cheese soup

1 (10 3/4-ounce) can cream of mushroom soup

1 (10-ounce) can tomatoes

1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken

Unsalted butter, for greasing pan

1 (11 1/2-ounce) package flour tortillas

2 cups shredded Cheddar


  1. Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
  2. In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
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  4. Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

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