Mom's Chicken Tortilla Casserole

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“Mmm! The tortillas soak up the flavor and make this casserole so good! You can make it ahead, refrigerate it overnight and cook it the next day. I've tried adding Chili Powder and Cumin (my favorites), but decided they distract from the green chili flavor. Ditto for parsley, doesn't work. Family Note: This is Mom-Mom's recipe except I added Cilantro plus doubled the chilies and olives.”
8 12 oz servings

Ingredients Nutrition


  1. Cover chicken breasts with water, add 1/2 tsp salt, bring to a boil. Turn down to simmer and cook for 20-40 minutes (depending on the thickness) until white in center. Reserve 8 oz broth. Cool chicken and cut into small cubes.
  2. Preheat oven to 350 degrees. Lightly grease 9" X 13" casserole dish.
  3. Cut tortillas into 1" square pieces, set aside.
  4. Grate cheese, set aside.
  5. Mix broth, soup, milk or sour cream, chilies, olives, onion, cilantro and remaining salt. Set mixture aside.
  6. Layer into pan as follows: half the tortilla squares, half chicken, almost half broth mixture, remainder of tortilla squares, remainder of chicken, remainder of broth mixture. Top with cheese.
  7. Okay to refrigerate overnight at this point, or even freeze for a week.
  8. Bake at 350 degrees for 60 minutes or until bubbly in center.

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