Mexican Chicken

  • Pin It
  • print
Mexican Chicken Mexican Chicken


Servings: 8 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can Rotel tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese

Directions

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Show: Paula's Home Cooking/Lady and Sons Too! Cookbook
          Watch Paula on Food Network


You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:

54321

This was awesome!!! My hubby and I loved it! I was a little hesitant to make it because some of the comments said it was bland and soupy. I made it with white corn tortillas instead of the flour and put colby jack cheese in between the layers. I served it with sliced avocados, pico de gallo, cilantro and sour cream! Delicious and not at all soupy or bland!!

By Heather A. on March 31, 2014

54321

Needs Cumin

By Melissa on February 09, 2014

54321

I was wondering if I could make this in the crockpot or put it together and then bake it. I wish you had a section for feeding a group of around 15 or more teenagers that can be made ahead and baked or done in the crockpot.

By Margaret Faulkner on January 04, 2014

54321

I also know this as king ranch. it has been used in my family for four generations. we use corn not flour, sometimes corn chips. No cheddar soup, just grated cheese on top. We also serve it over rice now. After Thanksgiving, I use turkey instead of chicken.

By Anonymous on November 29, 2013

54321

This is a version of the famous King Ranch Chicken dish, named for the famous King Ranch in south Texas ... This has been a Texas and Southwest staple for at least 50+ yrs But NO Cheddar Cheese soup, please !! King Ranch recipe uses only cream of chicken and cream of mushroom soups(IF you like mushroom) Also a MUST: saute some chopped sweet onion and bell pepper before you proceed ... Rotel tomatoes or BUST and CORN tortillas (not flour!) torn in quarters - or tortilla chips will do

By TxGal on June 11, 2013

32121

This is very similar to King Ranch Chicken which has been around forever!

By Nancy Rountree on June 10, 2013

54321

Turned out great, a little soupy but I cooked it for another 30 minutes uncovered and it helped a lot. Would do this again for sure!

By anonymous on June 09, 2013

54321

I made this and it was excellent, I didn't have tortillas so instead I used tortilla chips, my whole family loved it. Also if you don't have the cheddar cheese soup you can substitute velveeta cheese just like the end of the block and mix it with a little bit of milk, I had to do that and it tasted just fine.

By Anonymous on June 03, 2013

14321

This was disgusting. I had to trash it and take the bag out to the garbage because the smell was so bad.

By Anonymous on May 14, 2013

54321

I have been making this for years, instead of using a can of cheddar soup, I use sour cream or the new sour cooking cream it makes the soup a little thicker, and if you like it spicy add sliced jalapeno peppers to the middle layer. And better than using a whole chicken, boil 2 pkgs of boneless skinless chicken tenderloins and let cool, and tear into bite sizes and add a cup of the chicken broth to the soup...My version is way better promise...

By jlynn on May 06, 2013

54321

I used Rotel and omitted cream of mushroom. Also boiled my chicken with cumin in the water. Very good!

By Anonymous on April 03, 2013

54321

Can this dish be used as a freezer meal?

By Joanna on February 26, 2013

54321

This was disappointing. Very soupy. Hard to cut and serve. Lacking in flavor.

By Anonymous on January 28, 2013

54321

Paula, I made this recipe Mexican chicken and I used corn tortillas, and they came out great. Thank you for your web site...I do ck. daily....I have three of your cookbooks.... Thank you again, Carolyn

By Carolyn Sigman on January 19, 2013

54321

This will be my first time using this recipe. Since I don't have any flour tortillas handy, I'm going to use Doritos instead. I believe this is going to turn out well.

By Brittany Jackson on January 15, 2013

54321

Disgusting!!

By Anonymous on January 11, 2013

54321

HEB sales a cream of jalapeno soup I wonder how it would taste in this. I tried it in a broccoli casserole & it was so good.

By Anonymous on January 05, 2013

43211

I love this recipe, but I did change a few things. First I added a can of tomatoes and green chilies as well as some black beans and a can of Mexican corn. I also add more cheese too it than what is called for. One layer of cheese on top of the chicken/soup mix and then the layer on top of the of the tortillas.

By Jacob on January 02, 2013

54321

This recipe is also great if you add a small can of chopped green chiles, and omit the tomatoes and cream of mushroom soup and add 8 oz. sour cream. I cut the tortilla's in 1 inch strips and mix with the rest, saving a few to place on top with the cheese. scrumtious any way you fix it!

By Debbei Abbe on December 29, 2012

54321

To cut the sodium you can use sodium free or low sodium soups for a less sodium recipe.

By Willarene Fisher on December 26, 2012

My Recipe Box |

Paula's Upcoming Schedule