Chicken Espanol

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This easy to assemble recipe can be made in advance  of your trip and then popped in the oven or microwave for a quick evening meal!  It’s an easy dish to prepare because it only uses one bowl and baking dish.  Perfect for cooking in my travel trailer galley! 
It’s also great warmed up and served with fried eggs for a hearty breakfast – if you have any leftovers that is!
Chicken Espanol




4 Chicken Breasts
12 Corn Tortillas, cut into 1″ squares
3/4 lb. Shredded cheddar cheese
1 can Cream of Chicken Soup
1 can Cream of Mushroom soup
1 cup milk
1 onion, grated or finely chopped
1 – 4oz. Can chopped green chiles
1 – 7 oz. Jar green chile salsa – or your favorite salsa


Preheat oven to 400 degrees.  Salt chicken breasts, wrap in foil and bake 1 hour.  Cool, remove meat from bones and cut into bite sized pieces. You could also use a grocery store baked chicken to make it even easier!

Combine soups, milk, salsa and green chile.  Place one cup of mixture in the bottom of a 13 x 9 baking dish.   Then layer tortillas, chicken, soup and cheese.  Repeat, ending with cheese.

If there is only 2 of you, divide the casserole into 2 smaller baking dishes – it keeps great in the freezer for cooking at a later date!

Let stand in the refrigerator for 24 hours, then bring to room temperature.  Bake covered at 300 degrees for 30 minutes.  Uncover and bake 1 hour.  Top with sliced green onions or cilantro before serving.

Rocky Mountain RV and Marine is the New Mexico RV dealer with the most knowledgeable RVers on staff.  If you need help with how to organize your RV galley, check out all the items in our accessory department! If you need more easy meal ideas, be sure to take a look at all the recipes we’ve posted.  They have all been tried and passed by our RV cooks!