Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Layers of corn tortillas give this ultra-creamy casserole some structure. We also love it with smoky shredded BBQ brisket or pulled pork in place of the chicken, or try small cooked, peeled shrimp.

Gallery

Credit: Hector Sanchez

Recipe Summary

total:
1 hr 30 mins
hands-on:
30 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Sauté first 2 ingredients in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Stir in soup and next 4 ingredients; remove from heat.

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  • Spread 1 cup soup mixture in a lightly greased 13- x 9-inch baking dish. Arrange 24 tortilla quarters, slightly overlapping, over soup mixture; top with 3 cups chicken, 3/4 cup each Cheddar and pepper Jack cheeses, and 1 1/2 cups soup mixture. Repeat layers once. Top with remaining 24 tortilla quarters, soup mixture, and cheeses.

  • Bake at 350° for 45 to 50 minutes or until bubbly and golden. Remove from oven to a wire rack, and let stand 15 minutes before serving.

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