Pollo Y Tortilla Casserole
A hearty chicken and cheese casserole with tender shredded chicken, creamy mushroom and chicken soups, and crispy tortilla layers, perfect for comforting family dinners.
Ingredients
Instructions
- Wrap the chicken breasts in foil and bake at 400°F until tender.
- Remove the chicken from the oven, discard bones, and cut into pieces.
- Mix together the cream of mushroom soup, cream of chicken soup, milk, grated onion, and tomatoes with green chilies or salsa.
- Pour 1 to 2 tablespoons of juice from the cooked chicken into the bottom of a baking dish.
- Cut the tortillas into 1-inch squares and layer them in the bottom of the baking dish.
- Add the shredded chicken on top of the tortillas.
- Pour the soup mixture over the chicken and tortillas.
- Sprinkle grated Cheddar cheese over the top.
- Bake until bubbly and cheese is melted, about 30-40 minutes.
Tips & Substitutions
To enhance the flavor, consider adding spices like cumin or paprika to the soup mixture. If you're short on time, rotisserie chicken can be a great substitute for the baked chicken breasts. For a lighter option, use low-fat soups and cheese. You can also try using corn tortillas instead of flour for a gluten-free version. This casserole is a staple in many Mexican recipes and is sure to please.
Serving Suggestions
Serve the Pollo Y Tortilla Casserole with a side of Mexican rice or a fresh garden salad for a complete meal. For added freshness, consider garnishing with chopped cilantro or avocado slices. This dish also pairs beautifully with Salsa Soup for a delightful, comforting dinner. Leftovers make for a fantastic lunch option as well.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in the oven at 350°F until heated through, about 20-30 minutes. Alternatively, individual portions can be microwaved for a quick meal. Reheating it gently helps maintain the texture of the cheese and tortillas.
Nutrition & Diet Analysis (per serving)
Each serving of Pollo Y Tortilla Casserole contains roughly 1459 calories, with 40g protein, 211g carbohydrates, and 51g fat. It is an excellent source of iron (85% of the Daily Value), calcium (82% of the Daily Value), and protein (81% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1595mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble all the ingredients in the baking dish, cover it tightly, and refrigerate. When you're ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I use instead of Cheddar cheese?
If you're looking for a different flavor, Monterey Jack or Pepper Jack cheese are excellent substitutes for Cheddar. They melt well and add a nice creaminess to the dish. For a unique twist, consider using a blend of Mexican cheeses for a richer taste.
Can I add vegetables to the casserole?
Absolutely! You can incorporate cooked bell peppers, corn, or black beans into the layers for added nutrition and flavor. Just be sure to adjust the liquid slightly if you add more ingredients to ensure the casserole doesn’t become too dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).