Mexican chicken casserole

Main Dish
8 servings
10 min
45 min
Very Easy
A delicious main dish. Great flavors. Can make day ahead and also freeze.


Number of serving: 8
6 cups of cook chicken meat shredded

24 oz Mexican Cheese blend (divided in half)

2 bunches green onions chopped (divide in half)

2 10 3/4 oz cream of chicken soup

3 cups sour cream

1 4oz can of chopped green chillies

1 cup pitted black olives finely chopped

1 cup finely chopped mushrooms

12 10 inch flour tortillas


  • Pre heat oven 350. Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.
  • Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish
  • Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.
  • Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.




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