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Chicken Chilaquiles Casserole

May 16, 2018 by Sweet Ordeal 3 Comments

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This Chicken Chilaquiles Casserole takes “comfort food” to a new level. My friend, Lynne, made this, 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?!

Chicken Chilaquiles Casserole

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, chilies, and black olives) in with the onions and stir with a soup ladle.

Set up your work station

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:

Chicken Chilaquiles Casserole

Chicken Chilaquiles Casserole

Chicken Chilaquiles Casserole

You make the Chicken Chilaquiles Casserole the day before you cook it to blend the flavors. 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. 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

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4.78 from 9 votes

Chicken Chilaquiles Casserole

A make-ahead casserole with chunks of chicken, cream of chicken soup, and green chile salsa that takes "comfort food" to a new level.
Prep Time20 mins
Active Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Mexican
Yield: 30 People
Calories: 267kcal
Author: Lynne

Materials

  • 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

Instructions

  • 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!

Nutrition

Calories: 267kcal

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.

Chicken Chilaquiles Casserole

Chicken Chilaquiles CasseroleCopyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.

Filed Under: All Recipes, Casseroles, Chicken, Main Meal, Mexican, Uncategorized Tagged With: comfort food, crowd pleaser, Delicious, dinner, main meal, Mexican, tasty

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Lemon Oreo Cheesecake | SweetOrdeal.com | Lemon Oreo Cookies
3 years ago

[…] Lemon Oreo Cheesecake is delicious after a dinner of Chicken Chilaquiles Casserole and Lime Queso Salad. Then again, I could eat this cheesecake as a meal in itself. LOL  Happy […]

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Black Bean and Corn Salad | Make ahead | SweetOrdeal
2 years ago

[…] what to serve with this Black Bean and Corn Salad? No problem, try this Chicken Chilaquiles Casserole, which basically means chicken and tortilla chips in a casserole dish. It’s so yummy! Or try […]

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Cheesy Chicken Casserole | SweetOrdeal.com | Quick and Easy
2 years ago

[…] for other casseroles? Try this seriously delicious Chicken Chilaquiles Casserole or the breakfast  Bacon Hash Brown Casserole. Dessert time…life is short, right? I’m […]

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