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This casserole was so good I didn't have any leftovers with my family of four everytime I served it.


  • 4 whole chicken breasts, cooked till tender
  • 1 dozen corn tortillas, cut in 2" strips
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup milk
  • 1 medium onion, chopped
  • 2 small cans diced ortega chilis
  • 1 pound cheddar cheese, grated
  • 1 small can sliced black olives
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 small cloves garlic, minced
  • 2 teaspoons parsley, chopped


  • Place chicken breasts in pot and cover with water. Add salt, pepper, garlic, and parsley to season. Cook until tender. Remove chicken to cool. Skin, bone and shred chicken. Cut tortillas in 2" strips. Mix soups, milk, onion and chilis. Grease 13 x 9" baking dish. Put 1-2 tablespoons of broth from chicken in bottom of baking dish. Place layer of tortillas, chicken, then soup mixture in pan. Continue layers until ingredients are used, ending with soup mixture. Top with cheese and olives. Let stand in refrigerator 2 hours or overnight. Bake at 325 degrees for 1 hour.

Categories: Casserole 
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