Mexican Chicken Chalupa Casserole


  • 12 corn tortillas
  • 6 boneless, skinless chicken breasts, cooked and diced
  • 1 can cream of mushroom soup
  • 1 can diced green chilies
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, grated
  • 2 tsp cumin
  • Kosher salt and black pepper to taste
  • Cilantro sprigs for garnish
  • Cover the bottom of a large baking dish with 6 corn tortillas, cut to fit.
  • Combine cooked chicken with the soup, Sour cream, chilies onions. Season with cumin, salt and pepper.
  • Spread half of the mixture over the tortillas.
  • Cover with another layer of tortillas and more of the chicken mixture.
  • Cover the top with shredded cheese.
  • Place in a pre-heated 350 degree oven and bake for 45 minutes to an hour.
  • Cut into serving portions and serve.


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