Mexican Chicken Casserole

1. 1

   Preheat oven to 375 degrees F (190 degrees C).

2. 2

   Bring a saucepan of salted water to a boil. Boil chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts to a cutting board to cool. Reserve and cool chicken broth.

3. 3

   Shred the cooled chicken breasts and put into a large bowl; add cheese cubes, diced tomatoes with green chile peppers, cream of chicken soup, and cream of mushroom soup and stir.

4. 4

   Individually dip about half the tortillas into the cooled liquid from poaching the chicken; arrange into the bottom of a large baking dish.

5. 5

   Spread the chicken mixture over the tortillas.

6. 6

   Individually dip the remaining tortillas into the water and arrange atop the chicken mixture. Sprinkle chili powder over the tortillas.

7. 7

   Bake in preheated oven until the top layer of tortillas begin to turn golden brown and crunchy, 30 to 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.