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–+ servings

South of the Border Chicken

This easy dump-and-bake casserole features creamy chicken, cheese, Rotel, and corn tortillas for a delicious Tex-Mex dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 10 count small corn tortillas cut into 1-inch squares
  • 2 count boneless skinless chicken breasts cooked and chopped
  • 2 cup shredded cheddar cheese
  • 1 can (398ml) black olives drained
  • 1 can (284ml) Rotel
  • 1 can (284ml) cream of chicken soup
  • 1 can (127ml) green chilies
  • fresh chopped cilantro for garnish, optional

Instructions
 

Preparation Steps

  • Preheat the oven to 350℉. Spray a 9x13 inch baking pan with cooking spray.
  • In a large mixing bowl, stir together all the ingredients.
  • Spread the mixture evenly in a prepared pan.
  • Bake for 45 minutes, until bubbling and golden brown. Garnish with fresh cilantro if desired. Serve hot.

Notes

This recipe is a delicious Tex-Mex comfort food that comes together quickly, making it perfect for busy weeknights.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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