Loading recipe…
⌘K
Created by the Genie — AI-generated, review before relying on it
Shredded chicken, corn tortillas, and a creamy tomato-chile sauce layer together under melted cheddar in this Tex-Mex casserole classic.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Preheat the oven to 350°F and grease a 9x13-inch baking dish.
Step 2
In a skillet over medium heat, cook the onion for 4-5 minutes, until softened.
Step 3
In a large bowl, combine the cream of chicken soup, diced tomatoes with chiles, cooked onion, salt, and pepper.
Step 4
Stir in the shredded chicken breast until evenly coated.
Step 5
Spread a third of the tortilla strips in the bottom of the baking dish.
Step 6
Top with a third of the chicken mixture and a third of the cheddar cheese.
Step 7
Repeat the layers twice more, ending with cheddar cheese on top.
Step 8
Bake for 30-35 minutes, until bubbling and the cheese is golden.
Step 9
Let the casserole rest for 10 minutes before serving.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
