Ingredients
Units
Scale
- 3 cups shredded rotisserie chicken
- 2 (10.5 ounce) cans cream of chicken soup
- 1 (10 ounce) can Rotel tomatoes with green chilies
- 1 cup full-fat sour cream
- 1 packet taco seasoning
- 12 corn tortillas, torn into pieces
- 8 ounces shredded Colby jack cheese
- fresh chopped cilantro, for garnish
- thinly sliced green onion, for garnish
- Kosher salt
- fresh cracked pepper
Instructions
- Heat oven 375 degrees.
- Combine shredded chicken, cream of chicken soup, Rotel tomatoes, sour cream, taco seasoning, and a couple large pinches of salt and pepper in a large bowl.
- Lightly grease a 9×13 baking dish. Add half of the tortilla pieces. Top with half of the chicken mixture and half the cheese.
- Top with the remaining tortilla pieces. Add the remaining chicken mixture and then the remaining cheese.
- Bake for 30-35 minutes or until the cheese is melted and the casserole is warmed through and bubbly around the edges.
- Let rest for 5 minutes, garnish with cilantro and green onion and serve!
- If you enjoyed this recipe, please leave a 5-star rating and review below!
Notes
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- Use freshly shredded cheese for the best melting and flavor.
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- Tear the tortillas instead of cutting them—this gives a rustic texture and better layering.
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- Adjust spice level by using mild, original, or hot Rotel.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican/American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 370
- Sugar: 2.2 g
- Sodium: 394.2 mg
- Fat: 19.9 g
- Carbohydrates: 25 g
- Fiber: 3.1 g
- Protein: 24.5 g
- Cholesterol: 87.8 mg
