Total Time
55mins
Prep 25 mins
Cook 30 mins

Here is my twist on this classic dish. My family loves it creamy and loaded with tons of vegetables. It is a one-dish wonder. Of course, veggies can be changed-up, based on what is in season and in the house when cooking. I have even wondered if black beans would be good in it. Mix it up and make it work for your family too!

Ingredients Nutrition

Directions

  1. Cut chicken breasts into cubes. Cook the pieces in a frying pan with water. Set aside.
  2. In a large bowl, combine soup, tomatoes and chiles, cheese, onion, celery, corn, mushrooms, and pepper. Add Mrs. Dash seasoning to your taste. Add chicken to mix.
  3. Spray a 13X9 Corning Ware dish with cooking spray. Layer two to three tortillas on the bottom of the pan. Add half of the vegetable/soup/chicken mix. Create another layer of tortillas. Spread the rest of the vegetable/soup/chicken mix on the top.
  4. Bake at 350-degrees for 25-30 minutes. Let stand for five minutes and serve.
Most Helpful

Oh, yum! We all really enjoyed this dish. I didn't make any drastic changes, only that I used flour tortillas since that is all I had on hand, and I quartered the tortillas before placing them in the baking dish (only so it would be easier to serve). Thanks for sharing your recipe, karamikel.

NorthwestGal April 05, 2011

What a wonderful dish! I cut the recipe in half but used the whole can of rotel, used mexican blend cheese, added some minced garlic, used poblanos peppers (that is what I had and I like the little zing they give) and regular flour tortillas. Oh yes, I used the rest of my sour cream (about 1/8 cup) in the mixture also....definately a keeper for us. Made for Spring PAC 2011.

mama smurf March 22, 2011