Total Time
Prep 15 mins
Cook 45 mins

A dish that is easy to put together yet full of flavor.

Ingredients Nutrition


  1. Tear the corn tortillas into bite sized pieces.
  2. Set aside.
  3. In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes.
  4. Add soups, Ro-Tel tomatoes (with green chilies) and chicken, stirring until well blended.
  5. Spray a 9x13" pan with Pam.
  6. Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers.
  7. Bake 40 minutes at 325 or until hot and bubbling.


Most Helpful

this has been a family favorite of my family forever. My BF will eat the whole thing if I don't grab a bite after I make it. It gets better after it sits in the fridge all night. I usually like to add a small saute onion and hot pepper... No matter what this is by far my favorite meal...

silveropes July 18, 2009

I had lost my Grandmothers recipe for this. Thanks Audrey for finding it for me. I was so excited to find this recipe, I didn't realize I was out of any form of tortillas and live too far out in the country to just run to the store, so I used spaghetti noodles. My family ate every bite. A new favorite casserole with noodles instead. but I like the corn tortillas best!

963075 September 22, 2008

This is a great recipe!!! I will probably try this with tortilla chips next time to add a crunch but over all it was fantastic. It makes alot so if you have a small family I would half it.

kgwallace May 01, 2008

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