Mexican Tortilla Chicken Casserole Recipe

Name: Mexican Tortilla Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 frozen chicken breast halves, thawed; 2 tablespoons olive oil, divided; 1/2 teaspoon salt; 1/2 teaspoon red pepper flakes; 1/2 teaspoon minced garlic; 1/2 green bell pepper, chopped; 1/2 onion, chopped; 1 (10.75 ounce) can condensed cream of chicken soup; 1 1/2 cups Mexican-style shredded four-cheese blend, divided; 1 cup salsa, divided; 1/2 cup sour cream; 1 tablespoon ground cumin; 1 (14.5 ounce) package tortilla chips (such as On The Border(R))

Servings: persons

3 frozen chicken breast halves, thawed
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon minced garlic
1/2 green bell pepper, chopped
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups Mexican-style shredded four-cheese blend, divided
1 cup salsa, divided
1/2 cup sour cream
1 tablespoon ground cumin
1 (14.5 ounce) package tortilla chips (such as On The Border(R))

1
Preheat oven to 400 degrees F (200 degrees C).
2
Coat chicken breasts with 1 tablespoon olive oil, salt, red pepper flakes, and garlic. Place in an 8x8-inch baking pan.
3
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Chop chicken into cubes. Leave oven on.
4
Heat 1 tablespoon olive oil in a skillet over medium heat. Add bell pepper and onion and cook until tender, 4 to 5 minutes.
5
Mix onion mixture, cream of chicken soup, 1 cup cheese, 3/4 cup salsa, sour cream, and cumin together in a bowl. Mix in chicken and use some of the chicken drippings to moisten the mixture.
6
Layer chicken mixture and crushed tortilla chips until baking pan is full. Top with remaining cheese. Bake until golden brown and bubbly, about 30 minutes. Top with remaining salsa.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 frozen chicken breast halves, thawed, 2 tablespoons olive oil, divided, 1/2 teaspoon salt, 1/2 teaspoon red pepper flakes, and more.

Yes, Mexican Tortilla Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Tortilla Chicken Casserole

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