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South of the Border Chicken

By Paula Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 1 (10 3/4 oz) can cream of chicken soup
  • 1 (10 3/4 oz) can cheddar cheese soup
  • 1 (10 3/4 oz) can cream of mushroom soup
  • 1 (10 oz) can diced tomatoes with green chiles
  • 1 cooked, boned, and chopped or 4 cups leftover cooked chicken whole chicken
  • 11 1/2 oz package flour tortillas
  • 2 cup shredded cheddar cheese


Preheat oven to 350 °F.

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.

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