One of my favorite meals growing up was a Mexican Chicken Casserole. I LOVED IT! I was a happy girl when the Mexican Chicken Casserole was in the oven. I’m going to give you several different option on the end product, but the same yummy filling that was served up at my house growing up. I love the casserole served in the tortilla bowls. The boy loves it as a baked burritos! It is up to you what you make out of it, but I’ll give you the filling and some suggestions. Be sure and read all the way to the end, this post is packed with tips.
4 chicken breast, cooked, cubed or shredded
1 can cream of chicken
2 cups chicken broth, from a can or if you boil your own chicken use your own.
8 ounces Cheese Whiz
1 tablespoon of Chili Powder
1/2 cup onion, diced
1/2 cup celery, diced
1 cup green chilis, diced
2 Tablespoons butter
For Casserole: add a bag or tortilla chips
For Burritos and Tortilla bowls: 8-10 tortillas
It’s fun to serve with: hot sauce, sour cream, guacamole, pico de gallo, grated cheese
1. In a large skillet, melt butter, add celery and onions. Saute till soft.
2. Stir in green chilis, chicken and chili powder.
3. Let cook for a couple of minutes.
4. Add cream of chicken soup, Cheese Whiz, and chicken broth.
5. Let simmer for 15 minutes.
NOW FOR THE OPTIONS:
Casserole OR Tortilla Bowls OR Burritos
- Crush whole bag of tortilla chips, put half of the bag in the bottom of a 9×13 baking dish.
- Pour chicken filling over chips.
- Spread the other half of the chips on top of the chicken filling.
- Bake in a 375 degree oven for 30 minutes.
- Take a muffin pan, I used the giant muffin pan, but I bet a regular sized muffin pan would work, too.
- Put the tortilla over the muffin opening and press down folding the tortilla to mold to the side of the muffin tin.
- Spoon in chicken filling to the center of the tortilla
- Fill as many as you can
- Cook in a 350 degree oven 20 minutes or until tortillas have light brown edges
- Lay out tortilla
- Spoon 1/4 of a cup of chicken filling into the middle
- Fold ends and roll sides
- Turn seam side down on baking sheet
- Repeat with all tortillas
- Bake in a 350 degree oven for 30 minutes
- When you know you will be using chicken more than once in a week, cook it all in one night so you have less prep time later in the week. I do this with ground beef, too.
- I also dice celery and onions several at a time, in the food processor and store in the refrigerator for use later in the week. Less crying, clean up and prep for me later in the week! My son asked me one night if he chopped onions if he would get those black marks under his eyes. No sir, not unless you plan on wearing mascara.
- If you don’t have cream of chicken, don’t be afraid to try a different “cream of” soup that you do have on hand