Total Time
1hr
Prep 20 mins
Cook 40 mins

My college roommate and I came up with this one years ago, and it is still a hit today. The family will love it, and it is great for left-overs the next day. Serve with some spanish rice or refried beans. YUMMY!

Ingredients Nutrition

Directions

  1. Tear tortillas (1 or 2 at a time) into small, bite-sized pieces and lightly fry them in a small amount of oil.
  2. Cook until light brown and slightly crispy (If they aren't cooked enough you will end up with a mushy end product).
  3. Set aside to dry on some paper towels.
  4. Cut chicken into bite-sized pieces and cook in small amount of oil along with the onion, sprinkle the seasoning mix over as they cook.
  5. Set aside.
  6. In a 13x9 baking dish layer tortillas, then chicken, then salsa, finishing with a layer of tortillas.
  7. Pour chicken broth over entire casserole.
  8. Finish with a layer of shredded cheese.
  9. Cover with tin foil and bake in a preheated 350 degree oven for 40 minutes, or until cheese is melted and bubbly.
Most Helpful

4 5

d4h, this is a really easy and tasty casserole! I would caution folks about frying the tortilla pieces, it take just a second to go from "lightly browned and crisp" to "uh-oh!", lol. I used flour tortillas this time, but I think I would use unsalted corn tortilla chips next time. Yes, I will be making this again. It's easy, it's inexpensive, and it tastes good. I halved the recipe but added just a tinch more than half the chicken broth. Served it with refried beans, extra salsa, and blue corn tortilla chips. Leftovers are in the fridge for lunch tomorrow. Thanks for posting. :o)