Ingredients
1 tablespoon canola or vegetable oil, plus more for greasing the baking dish
1 large white or yellow onion, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 jalapeño, seeded and finely chopped
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 can (10.5 ounces) cream of chicken soup
1 can (10.5 ounces) cream of mushroom soup
1 can (10 ounces) diced tomatoes with green chilies
1/2 cup chicken broth
1 whole roasted chicken, cooled and torn into chunks (about 4 cups)
16 corn tortillas, torn into pieces
1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
Instructions
1-Preheat the oven: Preheat the oven to 375°F and grease a 9-by-13-inch baking dish with oil to prevent sticking.
2-Heat 1 tablespoon oil in a large Dutch oven over medium heat: then cook the onion, red and yellow bell peppers, jalapeño, chili powder, cumin, salt, and pepper until tender and lightly golden, about 5 to 7 minutes.
3-Stir in the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth: Bring to a simmer, then reserve 1/2 cup of the sauce, remove from heat, and fold in the shredded chicken.
4-Spread the reserved sauce on the bottom of the baking dish: layer half of the torn tortillas on top, add half of the chicken mixture, and sprinkle half of each cheese over it. Repeat the layers with the remaining ingredients.
5-Cover the dish with foil and bake: bake for 30 minutes, then uncover and bake for an additional 15 to 20 minutes until bubbling and golden.
6-Let the casserole rest for 5 minutes before serving: to allow it to set.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏰ Prepare the casserole a day ahead and refrigerate covered with foil.
❄ Freeze by lining pan with foil, covering casserole tightly, and storing for up to 3 months.
🌽 Use torn corn tortillas for best texture; avoid using tortilla chips.
- Prep Time: 30 minutes
- Baking time: 1 hour
- Cook Time: 1 hour
- Category: Main Dish, Casserole
- Method: Baking, Simmering
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 serving