Chicken Chilaquiles Casserole Recipe
This Chicken Chilaquiles Casserole takes “comfort food” to a new level. My friend, Lynne, made this when I was at her house for Bunco and I knew I had to share her family recipe with you. There are chunks of chicken breast smothered in a green salsa/cream of chicken soup mixture in between layers of tortilla chips. Are you kidding me?!
Some Assembly Required
First of all, the chicken needs to be cooked. I boiled mine in a pot for about an hour, but you could also buy a precooked chicken and use that instead of skinless boneless breasts. You’d probably spend some time skinning a precooked chicken and then pulling it off the bones so it seems easier to me to boil it. While the chicken is cooking, I cut up my onion into large chunks and put them in a large bowl. Once the chicken is cooked, I roughly chop it into large chunks and put it into a separate large bowl.
Once the chicken and onion are chopped, most everything else is simply opening a can or jar. I dump all the canned/jarred ingredients (soups, milk, broth, salsa, chiles, and black olives) in with the onions and stir with a soup ladle. Finally time to open that bag of chips, or did you already? So now you should have a bowl of chicken, a bowl with all of your wet ingredients, and your bag of chips. Time to grab your 9 x 13 and 5 x 8 dishes and start layering per recipe instructions. Here is what mine looks like:
You make the Chicken Chilaquiles Casserole the day before you cook it to blend the flavors, and as a result, your refrigerator smells wonderful every time you open it. Baking it with the cheese already on the top makes the top slightly crispy, so feel free to add more cheese 5 minutes before taking it out of the oven to give it that cheesy melted top we all love to dive into.
Chicken Chilaquiles Casserole
- 6-8 chicken breasts, boneless/skinless (or 1 whole chicken)
- 1 large onion, chopped
- 1 cup chicken broth, reserved
- 2 10.5 oz cans cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1 12 oz can evaporated milk
- 1 16 oz jar green chile salsa
- 1 7 oz can diced green chiles
- 1 2.5 oz can sliced black olives, drained
- 1 9 oz bag tortilla chips (or fry your own corn or flour tortillas)
- 1 lb. Jack, cheddar/Jack, or jalapeno cheese, (or combination thereof) shredded
- Boil chicken in salted water about an hour. Reserve 1 cup broth for use in casserole. When cool enough to handle, cut or shred chicken into large pieces.
- In a large bowl mix onion, broth, soups, milk, salsa, chiles, and black olives.
- Spray the bottoms of a 9 x 13 and a 5 x 8 baking dish. Make a layer of tortilla chips to cover bottom.
- Place 1/2 of the chicken pieces on top of chips.
- Pour 1/2 of sauce on top of chicken.
- Then place another layer of tortilla chips, the rest of the chicken, and the rest of the sauce.
- Then another layer of tortilla chips and cover with shredded cheese. Cover both dishes with foil and refrigerate overnight to blend flavors.
- Bake uncovered at 300 for 1 1/2 hours.
- NOTE: I like to add half of the cheese when baking, then the other half 5 minutes before I remove from the oven. Enjoy!
I sure hope you love this Chicken Chilaquiles Casserole as much as I do. For a great appetizer that would compliment this meal, try my Mexican Bruschetta. Special thanks to Lynne for sharing her family recipe. Have a blessed day and happy cooking.
Here are some pictures that are a perfect size for posting to your Pinterest board.
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