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Chicken Tortilla Casserole

Chicken Tortilla Casserole
  • prep time: 10 min
  • total time: 45 min
  • serves: 6 people
  • calories: 239 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

cost per recipe: $7.58

  • 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.

Reviews

(6)
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  • Kick it up a bit

    Deb R.
    February 26, 2019

    I used this recipe as a base. I increased the chili powder to 3 tbs, 1/4 tsp cayenne, 1 tbs cumin, garlic powder and onion powder, 1/4 c. dehydrated onions, 1 tb oregano and sharp cheddar cheese. 2 bunches green onions chopped I buttered the baking dish and spread enough filling to cover the bottom and avoid sticking. baked 30 min at 400 and uncover and broil the top, I reserved 1/3 of cheese for this part. You can serve with chopped lettuce, tomato, avocados and sour cream if desired. Layer the tortilla liberally. I call this sin city casserole. I made the filling the night before and let it stand to marry flavors. It turned out really good. Definitely not bland.

  • So good!

    Jennifer R.
    May 30, 2018

    The temp needs to be bumped up to 400° or it will take forever. I am a picky eater. I dont even like black beans. I DO like this dish! I used frozen sweet corn from last summer and it was perfect! My tortillas werent slimy. The cheese on top really adds to the flavor.

  • Terrible Recipe!

    Jane D.
    April 15, 2017

    It took a lot longer than 30 minutes to heat this up. It tasted terrible! The tortillas wouldn't easily come out of the pan as I tried to spoon out the casserole. Easy to make, but I won't bother again since we threw out what we didn't eat.

  • Great Recipe!

    katie f.
    January 16, 2017

    I tried this recipe and it was easy and tasted great. I doubled the amount of tortillas so I could have more layers. Adding more tortillas was the only thing I did differently. We enjoyed this recipe served with a fresh Caesar Salad.

  • Very tasty, but....

    Pat C.
    January 14, 2017

    The flavor was great, but I apparently did something wrong (although I followed the directions). The tortillas were so slimy, I pulled them out. I broke up some taco shells and mixed in to add crunch, and it was much better. Will make again, but without tortillas.

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    Calories 239
    Fat Calories 45
    Total Fat 5 g
    Sat. Fat 1.5 g
    Trans Fat 0 g
    Sugar 2.24 g
    Vitamin A 73
    Vitamin C 5.9 mg
    Calcium 134 mg
    Iron 2.41 mg
    Potassium 657 mg
    Cholesterol 45 mg
    Sodium 427 mg
    Total Carb 27.4 g
    Dietary Fiber 5.9 g
    Protein 21.9 g
    Total Fat %DV 6 %DV
    sat-fat-dv 8 %DV
    Vitamin A 8 %DV
    Vitamin C 7 %DV
    Calcium 10 %DV
    Iron 13 %DV
    Cholesterol 15 %DV
    Total Carb %DV 10 %DV
    Potassium 14 %DV
    Fiber 21 %DV
    added-sugars 0 g
    vitamin-d 0 mg
    vitamin-e 1.41 mg
    vitamin-k 38.4 mg
    thiamine 0.086 mg
    riboflavin 0.117 mg
    niacin 7.319 mg
    vitamin-b6 0.125 mg
    folate 59 mg
    vitamin-b12 0.1 mg
    biotin 0 mg
    pantothenic-acid 0.291 mg
    phosphorus 288 mg
    iodine 0 mg
    magnesium 59 mg
    zinc 1.3115540412 mg
    selenium 15.5 mg
    copper 0.328 mg
    manganese 0.128 mg
    chromium 0 mg
    molybdenum 0 mg
    chloride 0 mg
    choline 0 mg
    Sodium %DV 427.652277 mg
    added-sugars-dv 0 %DV
    Vitamin D 0 %DV
    Vitamin E 9 %DV
    Vitamin K 32 %DV
    Thiamin 7 %DV
    Riboflavin 9 %DV
    Niacin 46 %DV
    Vitamin B6 7 %DV
    folate-dv 15 %DV
    Vitamin B12 4 %DV
    Biotin 0 %DV
    Panthothenic Acid 6 %DV
    Phosphorus 23 %DV
    Iodine 0 %DV
    Magnesium 14 %DV
    Zinc 12 %DV
    Selenium 28 %DV
    copper-dv 36 %DV
    Manganese 6 %DV
    Chromium 0 %DV
    Molybdenum 0 %DV
    chloride-dv 0 %DV
    choline-dv 0 %DV

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