Spicy Spanish Chicken Casserole

It’s the time of year when we’re transitioning indoors for dinners, where we’ll create soups and casseroles that the whole family will enjoy. One of our favorites is Spicy Spanish Chicken Casserole. It’s easy to make, and the whole family will love it!


2 pounds of boneless skinless chicken breast
2 cups of shredded cheddar cheese
1 can cream of mushroom soup
1 can cream of celery soup
1 can Hot Ro-tel Tomatoes
1 can diced green chiles
1 package (10-12) flour tortillas

Cooking Instructions

Place the boneless skinless chicken breast in a large pot of water to boil, and allow to cook until chicken is done and no longer pink, roughly one to two hours. When the chicken is done, preheat the oven to 375 degrees. Remove the chicken from the water, dump in a large mixing bowl, and shred to pieces with two forks. Once the chicken has been sufficiently shredded, dump in half of the cheese, cream of mushroom soup, cream of celery soup, hot Ro-tel tomatoes, and green chiles, and stir thoroughly until all are fully mixed in. Place in the refrigerator to chill while you prepare your tortillas.

Using kitchen scissors or a sharp knife, carefully cut each tortilla into triangular wedges, roughly the size of your palm. Once all of the wedges have been cut, set a quarter of them aside. Dump ¾ of the wedges into the mixture in the refrigerator, and stir until the wedges are completely folded in.

Grease a 9×13 casserole dish, and pour the chicken and tortilla mixture into the baking dish. Distribute evenly with a spatula, and bake uncovered in the oven for 25 to 30 minutes. Remove the casserole from the oven, and lay the remaining tortilla wedges across the top, to create a thin top layer to the casserole. Sprinkle the remaining cup of cheese on those wedges, and bake in the oven for 5 more minutes or until cheese is melted and browning a bit.

Enjoy with a dollop of sour cream and some taco sauce!

Image Credit: pixabay.com