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Chicken Tortilla Casserole

An image of prepared Chicken Tortilla Casserole made with chicken, black beans, corn, garlic, green onion, Campbell's® Healthy Request® Condensed Cream of Chicken Soup, lime juice, corn tortillas and Cheddar cheese.
  • prep time: 10 min
  • total time: 10 min
  • serves: 6 people
  • calories: 241 1 serving

Our Healthy Request® Chicken Soup is the base for this delicious Tortilla Casserole that doesn’t sacrifice on flavor.  It’s great way to use up leftover chicken but now worries if you don’t have leftover chicken, just purchase a rotisserie chicken to save time.  Combine the chicken with black beans, corn our soup and chili powder and lime, layer with corn tortillas and top with cheese…simple!  It’s so simple you may want to make two and freeze one for another day.  Click on “recipe tips” below to see how!

Ingredients

  • 2 cups diced cooked boneless, skinless chicken breast
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) no added salt corn, drained
  • 2 cloves garlic, minced
  • 4 green onion, chopped (about 1/2 cup)
  • 2 tablespoons chili powder
  • 1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
  • 2 tablespoons lime juice
  • 4 corn tortilla (6-inch), cut in half
  • 1/3 cup shredded reduced fat Cheddar cheese

Instructions

  • Tips

    • Make Ahead Freezer Meals: Omit or reserve ¼ chopped green onions as an optional topping.  Assemble as directed (including topping with the cheese), wrap tightly (add a layer of parchment on top under the foil so the cheese won’t stick) and freeze.  From frozen, bake, covered, at 350°F for 1 hour and 10 minutes or until hot.  Or thaw in refrigerator and bake for 55 minutes or until hot.  Sprinkle with the optional green onion before serving, if desired.
  • Step 1

    Set the oven to 350˚F.  Stir the chicken, beans, corn, garlic, three-fourths of the green onions, the chili powder, soup and lime juice in a large bowl.

  • Step 2

    Spread about 1/4 cup chicken mixture the bottom of an 8x8x2-inch baking dish. Arrange 4 tortilla halves on the chicken mixture, straight edges facing out against the edges of the dish.  Top with half the remaining chicken mixture. Repeat with the remaining tortilla halves and the remaining chicken mixture. Cover the baking dish.

  • Step 3

    Bake for 30 minutes or until hot.  Uncover the baking dish.  Sprinkle with the cheese.

  • Step 4

    Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the remaining green onions.

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Calories 241
Total Fat 5 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 428 mg
Total Carb 28 g
Dietary Fiber 6 g
Sugar 2 g
Protein 22 g
Vitamin D 0 %DV
Calcium 10 %DV
Iron 13 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.