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+ servings
4.75 from 8 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


  • 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!


Calories: 267kcal