Chicken Taco Casserole

A couple of years ago, after I broke up with my college boyfriend and before I started dating Eric, I went through a long string of some really interesting dates.

Keep in mind that this was long before I started cooking and long before the blog was even a glimmer in my deepest subconscious.

There was the guy who was six foot seven who I met for drinks at a popular bar in Venice. The fifteen-inch height different was so extreme that I strained my neck when he told a particularly awkward joke that I forced myself to laugh at.

Not long after the jolly green neck-straining incident was the date to Red Robin. Don’t get me wrong, I love a great burger. Even on a first date. But when I go out with an adult I do not expect them to order the clucks and fries (chicken tenders) and look over my shoulder at the baseball game that’s happening behind me the entire meal.

But, the one that takes the cake is the guy who wanted to make me dinner. What girl wouldn’t love that? I was so excited and I thought for sure this would be wonderful. Until the casserole turned out to be boiled chicken, rice, overcooked veggies and some other unidentifiable mush. I did have one hearty helping to be kind and managed to choke most of it down. I did have to chase it down with a gallon of red wine, but hey, it made him look much cuter in the end.

But, I digress.

That casserole was nasty. This one is delicious.

It is something my mom made for us growing up that we all loved. So Dad and I were stoked when she suggested it for dinner this week.

I promise you won’t need a gallon of wine to get it down. You might want a gallon for your own enjoyment though.

You will need…

2 cups shredded chicken (you can boil, grill or cook in the oven)

1 cup broth


1 10-¾ ounce can of cream of chicken soup


½ cup chopped green chilies (small can)


1 cup chopped onion


1 tablespoon olive oil

1 clove garlic


8 tortillas cut into eighths

1 ½ cup jack cheese shredded

1 ½ cup cheddar cheese shredded


1 ripe avocado for garnish

Salt and Pepper

Start by preheating your oven to 350 degrees F.

Then, heat the olive oil over medium high heat in a large pan. Add the onions and garlic and sauté until slightly tender. About 3 minutes.

Add the chicken broth, soup, and chilies to the pan and mix it all together.

Add in the cooked chicken and mix until all the chicken is coated with the sauce and remove the pan from the heat.

Lightly grease a 9 x 13 casserole dish and create a bottom layer with ½ of the tortilla slices.

When you have a solid layer, add in a half of the chicken and sauce mixture and make sure it is creating a solid layer over the tortillas.

Then create a layer with ½ of the jack cheese and half of the cheddar.

Repeat the process with another layer of tortillas.

And chicken mixture.

And finally top it with a layer of cheese.

Pop that bad boy in the oven and bake it for 45 minutes.

Remove from the oven, slice and top with a couple slices of avocado.

Try not to eat half the casserole dish in one sitting. Seriously though. It’s hard not to.

Love and Beer Floats

Angela