Cheesy Chicken and Tortillas Casserole
Of all the slow cooker chicken casserole recipes, this Cheesy Chicken and Tortillas Casserole is one of the very best! It's so easy to make this slow cooker chicken casserole with tortillas and cheese, you'll wonder where it's been all your life. Once your chicken is cooked and shredded, you will repeatedly layer the cheese, chicken and tortilla in a baking dish and bake to melty cheesy perfection in your oven - much like Mexican enchiladas! Just serve it over rice and enjoy! This dish is ideal as a buffet item for large parties, or for you and your hungry family on any given night.
Serves6
Preparation Time10 min
Slow Cooker Time LOW9 hr
Cooking MethodOven, Casserole
Cooking Vessel Size4-quart
Ingredients
- 1 1/4 pound skinless, boneless chicken breast halves
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 3/4 cup Swanson Natural Goodness® Chicken Broth
- 2 can Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 8 (6-inch) flour tortillas, cut into 1-inch pieces
- 2 cup shredded Mexican cheese blend (about 8 ounces)
- 6 cup hot cooked long grain white rice
Instructions
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Place the chicken into a 4-quart slow cooker. Sprinkle with the chili powder and cumin.
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Pour in the broth.
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Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through.
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Remove the chicken to a cutting board. Using 2 forks, shred the chicken.
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Reserve 1 cup liquid in cooker, adding additional broth, if needed, to make 1 cup.
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Stir the soup into the cooker.
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Stir in chicken.
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Heat the oven to 350 degrees F.
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Layer half the chicken mixture, tortillas and cheese in a 13x9x2-inch baking dish. Repeat the layers.
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Bake for 30 minutes or until the mixture is hot and bubbling.
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Serve over the rice.