Slow Cooker Cheesy Chicken & Tortillas

Campbell's Slow Cooker Cheesy Chicken & Tortillas Recipe

Slow cooking the chicken before shredding makes it especially tender and flavorful...when that chicken is layered with tortillas and cheese, you've got a simple, family-friendly casserole.

At a glance

Prep

10 min.

Total

8 hr. 40 min.

Serves

6

Servings: about 2 1/2 cups each

Cook: 8 hr.

Bake: 30 min.

Made With

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

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What You'll Need

1 1/4 pounds skinless, boneless chicken breast halves
1 tablespoon chili powder
1 teaspoon ground cumin
1 3/4 cups Swanson® Natural Goodness® Chicken Broth
2 cans (10 3/4 ounces each ) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
8 flour tortillas (6-inch), cut into 1-inch pieces
2 cups shredded Mexican blend cheese (about 8 ounces)
6 cups hot cooked long grain white rice

How to Make It

  • 1

    Place the chicken into a 4-quart slow cooker. Sprinkle with the chili powder and cumin.  Pour in the broth.

  • 2

    Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through. Remove the chicken to a cutting board.  Using 2 forks, shred the chicken.

  • 3

    Reserve 1 cup liquid in cooker, adding additional broth, if needed, to make 1 cup.  Stir the soup into the cooker.  Stir in chicken.

  • 4

    Heat the oven to 350°F.  Layer half the chicken mixture, tortillas and cheese in a 13x9x2-inch baking dish. Repeat the layers.

  • 5

    Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.

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  • *Time-Saving: You can also cook the chicken on HIGH for 4 to 5 hours.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
  • Flavor Variation: You can stir in 1 can (about 15 ounces) black beans, rinsed and drained and 1 package (10 ounces) frozen corn, thawed, to the chicken mixture before layering and baking.
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