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This is my "go-to" for a quick and delicious weeknight meal.
Double up on ingredients and bump up with extras for
a crowd pleasing fiesta!

"Aye Yai Yai" Ingredients!

1 can cream of mushroom soup

1 can cream of chicken soup

2 cans RoTel tomatoes w/green chilies

2 cups shredded cooked chicken. Rotisserie chicken works great for this dish!

12 corn, flour or blue tortillas-your pick, torn into pieces. (Or use all three flavors.)

Tortilla chips (any flavor), crushed

2 cups shredded cheddar cheese


Heat oven to 350 degrees

Grease a 13" x 9" baking dish

In a large mixing bowl combine soups, Ro*Tel and shredded chicken.

Chop tortillas into strips and chop again to make bite size pieces.

Place a spoonful of chicken/soup mixture in baking dish. Spread around to coat bottom.

Spread a handful of chopped tortillas, a heaping spoonful of chicken/soup mixture then top with crushed tortillas and shredded cheddar cheese.

Repeat two more times. Top with more cheddar cheese.

Bake 40-45 minutes or until hot and bubbly.

Remove from oven and rest on countertop for 5 minutes. 



Serve with chopped avocados, diced tomatoes, shredded lettuce and sour cream.

Serves 4-6 easily.



"Aye, Yai, Yai"  bonus ingredients:

1-1/1/2 Tablespoons Extra Virgin Olive Oil 

* 1 (each) green, red and yellow pepper sliced and sautéed'

1 onion sautéed with peppers

Sprinkle of Chili Powder

Sprinkle of Cumin Powder

Salt and Pepper


Follow directions above. 

In a separate frying pan on medium heat saute' peppers, onions and

seasonings in extra virgin olive oil until veggies are soft.

Layer on top of chicken mixture each time before adding crushed tortilla chips.

* Peppers are your call for this bumped up version.

 If you love the heat, go for hotter peppers.

Otherwise the mild flavors of green, red, yellow and orange bell

peppers may be just enough for your palate!

Aye Aye Aye-Enchilada Casserole: Inner_about
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