1 can (10.75 ounce size) cream of mushroom soup 1 can (10.75 ounce size) cream of chicken soup 1 can (10 ounce size) diced tomatoes with green chilies 1/2 cup chicken broth 2 cups diced chicken, precooked 12 corn tortillas, broken to fit pan 1/2 cup chopped onion 2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F. Lightly mist 9x13"casserole dish with non-stick cooking spray.
Blend soup, tomatoes and chicken broth together until smooth.
Layer half of chicken, tortillas, onion, cheese and soup mixture. Repeat layers ending with the grated cheese. Bake 1 hour, uncovered.
Used fritos as recommended and added about 2/3 cup more chicken to make it chunkier.
maya October 24, 2013 REVIEW:
This came in as pretty close to just another "chicken enchilada casserole." Tasted good enough, but nothing unique or different about it. Still, it comes together pretty fast if you're in a hurry for dinner.
Nance July 12, 2013 REVIEW:
I agree about doubling the recipe because you are going to stuff yourselves with it at dinner or gobble up the leftovers the next day. Trust me on this one! This is serious tex mex comfort food!
Love TexMex Cookin' December 15, 2010 REVIEW:
I read all reviews, substituted cream of celery soup for the cream of mushroom soup(I do not like mushrooms) and placed the nacho cheese Doritos instead of the corn tortillas into the recipe. I added about 1/4 cup more of chicken broth to make it moist. My guests who are "die-hard Texans" went back for second helpings. My hubby said that the change to the nacho cheese Doritos made the difference.
CindyLou September 30, 2010 REVIEW:
We love this receipe. I use Nacho Cheese Doritos instead of the tortilla's...oh so yummy!
NativeTexan July 27, 2010 REVIEW:
This is the recipe I prepare and have to copy and give to all. Others call for green peppers,etc., yuck, not authentic. Best recipe around for KRC.
Queen Cook! December 13, 2008 REVIEW:
Made this the 1st time - super easy! Family enhaled it!! Doubling recipe tonight! I did subsitute water for the chicken broth to cut back sodium...still plenty salty. I also sauteed the onions in olive oil before adding to the dish to make sure they were soft enough and not an over powering flavor. I used Mild rotel and it was fine for the kids to eat! I HIGHLY reccomend it!!
housemama October 12, 2008 REVIEW:
easy to make, tastes great. I use fritos instead of tortilla chips though. Great recipe.
Marsha Lazycook February 8, 2008 REVIEW:
This is the easy recipe I used years ago and was SO glad to find it again. My family loves it, and so do my co-workers when I bring it for "Pot Luck Day". I highly recommend it -- 5 stars!!