Mexican Chicken Casserole
Recipe from The Food Channel

Creamy and cheesy, this is a dish the whole family will love; it's got just enough kick from the chilies and it's loaded with tender pulled chicken breast and gooey cheese. This could be a featured dish on your Cinco de Mayo spread.

Mexican Chicken Casserole

by 27  people

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Servings: 8
Prep Time: 15 mins
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  • 6   cups 
    pulled white chicken meat
  • 24   ounces 
    Mexican blend shredded cheese, divided in half
  • 2   bunches 
    green onions, tops only, chopped, divided in half
  • 2  10 3/4 ounce can 
    cream of chicken soup
  • 1  4  ounce can 
    green chilies, chopped
  • 3   cups 
    sour cream
  • 1   cup 
    pitted black olives, sliced
  • 12  6  inches 
    flour tortillas
Preheat oven to 350 degrees F.
Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.
Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish.
Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.
Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.
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