Description
A hearty casserole filled with shredded chicken, creamy soups, and spices, perfect for cozy family dinners.
Ingredients
- 3 cups cooked and shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 10.5 oz can cream of mushroom soup
- 10.5 oz can cream of chicken soup
- 10 oz can diced tomatoes with green chiles
- 1/4 cup chicken broth (optional)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 medium corn tortillas, torn into pieces
- 3 cups shredded cheese (blend of cheeses like sharp cheddar, Mexican blend, or Monterey Jack)
- Chopped fresh cilantro (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with cooking spray.
- In a large skillet, heat the olive oil over medium heat. Sauté the onion, green bell pepper, and garlic until softened.
- In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, optional chicken broth, diced tomatoes with green chiles, chili powder, cumin, salt, and black pepper.
- Layer half of the torn corn tortillas in the bottom of the prepared baking dish.
- Spread half of the chicken mixture over the tortillas, followed by half of the soup mixture, and half of the shredded cheese.
- Repeat the layers, ending with a sprinkle of cheese on top.
- Bake for 40-45 minutes until bubbly and the cheese is melted and golden.
- Let cool for a few minutes before serving, and optionally garnish with chopped cilantro.
Notes
Let the casserole rest after baking to help the layers set. You can customize cheese blends for different flavors.
