I'm using organic corn tortillas, all-natural cream of chicken soup and gourmet salsa for this recipe. The all-natural cream of chicken soup makes a big flavor difference to me - no unpronounceable ingredients that seem to come from a chemistry lab. And the salsa eliminates the need for sauteeing onions and peppers before assembling the casserole.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings
- 8-10 good-quality organic corn tortillas
- 2 12 oz. containers of natural cream of chicken soup (such as Trader Joe's or Pacific Natural Foods)
- 1 14 oz. can diced tomatoes with green chiles
- 1 cup good-quality salsa or pico de gallo
- 1 tsp. mild chili powder
- 2-4 Tbsp. fresh chopped cilantro (optional)
- 3 cups shredded cooked chicken (leftover rotisserie chicken is perfect for this recipe)
- 3 cups shredded Mexican cheese blend (or a combination of shredded cheddar and shredded Monterey Jack cheeses)
- Preheat oven to 350 degrees F.
- Cut the tortillas into quarters. Set aside. (Note: Some people dip the tortillas in chicken broth at this point to soften them, but this casserole has enough sauce to soften the tortillas without having to dip them.)
- In a large mixing bowl, stir together the cream of chicken soups, the diced tomatoes with green chiles, the salsa, chili powder and cilantro, if using.
- Sprinkle one-third of the shredded chicken evenly over the bottom of a 9 x 13 baking dish (compare prices). Top with one-third of the creamed soup and salsa mixture.
- Top with half of the quartered corn tortillas. Then top with another third of the chicken, another third of the sauce mixture and half of the cheese. Layer the remaining tortillas on top of the cheese, then top with a layer of the remaining chicken and the remaining sauce. Sprinkle on the remaining cheese.
- Cover the casserole with foil, and bake 25 minutes. Uncover, and bake another 10-15 minutes until the cheese is melted, and the casserole is bubbly. Let the casserole sit 10 minutes before cutting.