MEXICAN CHICKEN CASSEROLE

Mexican Chicken Casserole image

Chicken casserole with a Mexican twist. This casserole can be served as a main dish or an only dish. Leftovers are great. Very similar to Ro-tel® chicken. Tortillas can be substituted for Doritos® or corn tortillas, but flour tortillas seem to work best.

Provided by kathrynd45

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 8

Number Of Ingredients 7

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Ingredients

3 skinless, boneless chicken breast halves
1 pound processed cheese food (such as Velveeta®), torn into 4 pieces
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (10.5 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 (10 ounce) package large flour tortillas
2 teaspoons chili powder, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
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.
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.
Individually dip about half the tortillas into the cooled liquid from poaching the chicken; arrange into the bottom of a large baking dish.
Spread the chicken mixture over the tortillas.
Individually dip the remaining tortillas into the water and arrange atop the chicken mixture. Sprinkle chili powder over the tortillas.
Bake in preheated oven until the top layer of tortillas begin to turn golden brown and crunchy, 30 to 45 minutes.

Nutrition Facts : Calories 414 calories, Carbohydrate 29.5 g, Cholesterol 70.3 mg, Fat 22.4 g, Fiber 1.7 g, Protein 23.5 g, SaturatedFat 10.5 g, Sodium 1597.9 mg, Sugar 5.7 g

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