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This casserole assembles quickly and can be a ‘Make Ahead’ dish for a camping adventure or put together quickly at your camping destination if you have a convection oven, toaster oven or a heavy cast iron skillet available.

The flavor combinations make for a great tasting, satisfying meal and the leftovers freeze well for up to 3 months in freezer ziplock bags.

Serves 2 for 3 meals 

1 1/2 – 2 lb         cooked roasted chicken cut into bite sized chunks

1 cup                 chicken broth

1 can                 cream of chicken soup

1 pt                    sour cream

1 can                  4 oz. Ortega diced green chilies

garnish:  diced green onions or jalapeno slices

6 medium          flour tortillas

3/4 lb                 pepper jack cheese, grated

1/4 lb                 cheddar cheese, grated


  1. Preheat oven or grill to 350 degrees F.
  2. In a large bowl combine soup, sour cream, diced green chilies and half of each cheese (grated). 
  3. Ladle 1/2 cup of the sauce in the casserole dish. Cut a tortilla into 5 long strips and place on top of the sauce.
  4.  Add the chopped cooked chicken pieces to the sauce mixture then ladle 1/3 of the mixture into the casserole.
  5.  Sprinkle with some cheese.
  6.  Repeat layering of ingredients with remainder of ingredient.
  7.  If using a cast iron skillet, set heat to medium high and cover the skillet with foil.  For oven: bake in an oven pre-heated to 350 degrees F.
  8. Cooking time 35 – 40 minutes.  

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/

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