Chicken Tortilla Casserole

3 or 4 chicken breasts cooked and diced
1 dozen corn tortillas torn into pieces
1 cup milk
1 chopped onion
1 can cream mushroom soup
1 can cream chicken soup
1 can green chili salsa (7 oz size)
1/2 cup chicken broth
Grated cheese

Combine all ingredients in a mixing bowl, except the cheese. Put into a crock pot and cook all day on low. Then put grated cheese on top right before serving. You can also put into a 9x 13 pan and bake for 1 ½ house covered at 300 degrees.

I got this recipe from Scott's mom. I make this recipe a lot using the leftovers from our Sunday crock pot chicken. Sometimes I'll add leftover rice or add a can of beans.

June 23, 2023

I can't believe I've been making this recipe for over 20 years.  I have this version of the recipe that I use now. 

I’ll use a rotisserie chicken from Costco for the chicken meat.  I'll buy the chicken, debone it, and divide the chicken meat into 2 or 3 portions.  As I debone the meat, I put the skin and bones into a pot, cover the bones and skin with water, and boil it for about 1 hour.  Then I remove the bones and skin, skim off the grease, and divide the broth into 3 equal parts. (It's about 1 cup broth x 3)  I will use one portion of  the meat and one portion of the broth for each time I make this recipe.  I put the other 2 portions in the freezer to use the next time I make the recipe. 

Chicken Tortilla Casserole 

1 jalapeño pepper (about 3 Tablespoons) that I’ve chopped in my chop wizard. Click here to see what a chop wizard is.  If you don’t have a chop wizard, just chop it into small pieces.  

1 small onion chopped

4 minced garlic cloves

6 Tablespoons butter

Several shakes of Mrs. Dash (original seasoning blend)

Put the above ingredients into a large pot and cook until tender.  

Add:

1/3 cup flour and blend in.  

Add:

1 1/2 cups milk and whisk and cook until thick

Add:

1 1/4 cup salsa (I use 1 cup red salsa and 1/4 cup green salsa)

14 cut up corn tortilla shells (I cut them into squares with my knife on a cutting board)

1 1/4 cup cooked rice  (I use rice that I cook in my instant pot and have ready to use in the freezer.  The rice I prefer to use is the blend is 1 cup wild rice and 1 cup brown rice.  After it is cooked, I put it 1 1/4 cup portions in a zip-lock sandwich bag and put it in my freezer — ready to use when I make this recipe.

1 cup chicken broth (from my freezer from the rotisserie chicken made earlier.  See above explanation) 

1/3 - 1/2 of a Costco rotisserie chicken that I have stored in my freezer (see above explanation) or fresh cut up rotisserie chicken.

salt and pepper to taste (I use 1/4 tsp each) 

Put it into a 9x13 pan.  Top with grated cheese (I use sharp cheddar cheese)  Cook in 350 degree oven for 30-45 minutes.  

Pictured below are the ingredients I use for the recipe.  The brown and wild rice mixed are cooked together and put in the freezer

Pictured below is the cut up rotisserie chicken, broth, onions, jalapeño pepper, and rice mixture that was prepared earlier and put into the freezer.

Frozen brown rice and wild rice mixture