Jodi Lea Stewart

Loving and Writing About the Southwest and the South

Chicken Tortilla Casserole

  • 2 large chicken breasts w/skin and bone
  • 2 bay leaves
  • 2 to 3 cloves fresh garlic cloves
  • 2 Tbls. olive or grapeseed oil
  • 1 can chopped green chilies
  • 1 sm. bottle of pimentos
  • ½ cup chopped black olives, optional
  • 1 can Cream of Mushroom soup, undiluted
  • 1 can Cream of Chicken soup, undiluted
  • ½ lb. + 1 cup cheddar cheese, shredded
  • ½ lb. Velveeta cheese, cubed
  • 1 dozen corn tortillas
  • 2 tsp. salt
  • 1 tsp. black pepper, optional

Boil chicken breasts in a heavy pot with water, bay leaves, salt and pepper until done. Cool slightly. Cut and pull the meat into very small pieces, carefully removing all bones. Reserve 1 cup of the chicken broth. Sauté onion in oil. Don’t overcook. Add chicken broth, both cans of soup, green chilies, pimentos, black olives, Velveeta cubes and black pepper to taste. Stir over low heat until cheese melts. Butter a medium casserole dish. Line the bottom and sides with corn tortillas. Layer chicken pieces, shredded cheddar and cheese sauce. Add more tortillas and continue layering until all ingredients, except one cup of shredded cheddar cheese, are used. Finish with sauce. Cover top with remaining cheddar. Bake at 350-degrees until bubbly.

Comment:  My mother, Vivian Woods-Myrick has been making this casserole for almost as long as the Israelites wandered in the desert. Everyone thinks it’s yummy!

Comment:  Vivian suggests using a shallow glass pan for the casserole to distribute the heat better.




3 thoughts on “Chicken Tortilla Casserole

  1. Manna from Heaven, or a Divine Intervention for those of us in desperate need of a dinner plan?! Either way this is perfect. Sounds delicious and special enough to make everyone think I’ve been cooking half the day, and not fooling around with words instead:-) Thank you, thank you Jodi!

    1. Your family will think you’ve been slaving all day on this one, Barbara. It has a lot of ingredients (2 are optional), but it’s as EZ as pie to put together. Never fails to please a crowd. We serve it with a pot of pinto beans, tortilla chips, and sliced onion, tomatoes and jalapenos…but that’s just one way to do it. Most of my recipes are family dishes, so check in with me again (if you have time left over from wana112! :D). Better yet, sign up for notices to come to you! EZ!

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