Kristy Cook
Ingredients:
2 cups cooked chicken, shredded
1 can (10 oz) cream of chicken soup
1 can (10 oz) cream of mushroom soup
1 can (10 oz) diced tomatoes with green chilies
1 cup chicken broth
1 cup diced onions
1 cup diced bell peppers
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cumin
12 corn tortillas, torn into pieces
2 cups shredded cheddar cheese
1/4 cup chopped fresh cilantro (optional)
Salt and pepper to taste
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C).
Sauté Vegetables: In a large skillet over medium heat, sauté the onions and bell peppers until soft.
Prepare Chicken Mixture: In a large bowl, mix together the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, chili powder, garlic powder, cumin, salt, and pepper. Stir in the cooked chicken, sautéed onions, and bell peppers.
Layer Casserole: Grease a 9×13-inch baking dish. Layer half of the torn corn tortillas on the bottom, then pour half of the chicken mixture over the tortillas and spread evenly. Sprinkle with 1 cup of shredded cheddar cheese. Repeat the layers with the remaining tortillas, chicken mixture, and cheddar cheese.
Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Serve: Let the casserole cool for a few minutes before serving. Garnish with chopped cilantro if desired.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Calories: Approximately 350 per serving | Servings: 6
