• Cooking Time: 35
  • Servings: 4 - 6
  • Preparation Time: 10


  • 1/2 C Chicken Broth Low Sodium
  • 1/2 C chopped Onion
  • 1/4 C chopped Celery
  • 3 C cubed cooked Chicken
  • 10 flour Tortillas
  • 1 Can (10 1/2 oz) Condensed Cream of Chicken Soup (undiluted)
  • 1 Can (4 oz)Chopped Green Chilies
  • 3/4 C shredded Cheddar Cheese, divided
  • 3/4 C shredded Monterey Jack Cheese, divided
  • 1/2 tsp Pepper (white or black)
  • 1 C Salsa


  • Spray 11x7inch Baking dish with non stick cooking spray.
  • Bring the broth, Onion & Celery to boil. Reduce heat, cover & simmer about 5 to 7 minutes or until vegetables are tender.
  • Transfer to baking dish.
  • Add Chicken, Tortillas, Soup, Chilies & 1/2 of each of the cheeses. Add broth. . Top with Salsa & remaining cheeses.
  • Bake uncovered @ 350f for 30 to 35 minutes or until heated through.
  • I add My Taco Mix for more flavor.
  • I substitute 1/4 Cup Cream of Anything Soup Mix (posted here earlier) for the condensed soup and my homemade chicken broth to reduce sodium.


This is a wonderful recipe to play with, it is hard to mess up! We add Corn, Olives or what ever looks good.

I found this online over a year ago and love it! Not sure where it came from but I appreciate the person that posted it.

Categories: Dinner  Oven  Spicy  Tex-Mex 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!