“Quick & Easy...yet so yummy! Throw together, heat and serve. Beginner Cook friendly. I've made note of substitutions for healthier cooking. Prep time doesn't include cooking chicken.”

Ingredients Nutrition

  • 2 12 cups cooked chicken
  • 2 (10 ounce) cans cream of chicken soup (NOTE ( low-fat soup, sour cream, broth and cheese work fine)
  • 1 cup sour cream
  • 2 (10 ounce) cans green enchilada sauce
  • 1 (4 ounce) can green chilies
  • 2 12-5 ounces Rotel tomatoes & chilies (heat is your preference)
  • 12 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 12-1 cup chicken broth
  • 16 ounces white corn tortilla chips
  • 8 -16 ounces grated Mexican blend cheese (amount your preference) or 8 -16 ounces cheddar cheese (amount your preference)


  1. Boil 3-4 chicken breats (bone-in), cool and dice or shred, OR.
  2. use canned chicken.
  3. Using a LARGE mixing bowl, combine next 8 ingredients mixing well, fold in chicken. Salt is not needed due to chips and soups.
  4. Add white corn torilla chips and mix coating the chips.
  5. Lightly grease a 13x9 casserole dish.
  6. Fold chicken mixture into dish and even out.
  7. Sprinkle with cheese.
  8. Bake at 350 degrees for 25-30 minutes or until bubbly and cheese is melted.
  9. Let sit 5 minutes before serving. Cut smaller portions as the casserole is thick.
  10. Serve with a green salad or Spanish Rice and Pinto Beans.
  11. Use the leftover Rotel for the rice or freeze for another recipe.

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