Ingredients
- 3 teaspoons extra virgin olive oil
- 1 cup chopped sweet yellow onion
- 1 chopped bell pepper (any color, I used red)
- 10.5 ounces can of cream of chicken soup, undiluted
- 10.5 ounces can of cream of mushroom soup, undiluted
- 10 ounces can of mild Rotel, undrained
- 3 cups shredded cooked boneless, skinless chicken breast
- 2 tablespoons chopped cilantro (optional)
- 12 soft taco-size corn tortillas, quartered
- 4 cups freshly shredded Colby and Monterey jack cheese (divided into 1½ and 2½ cups)
Instructions
- Preheat the oven to 375°F (190°C).
- In a 4 to 5-quart Dutch oven, heat olive oil over medium-high heat. Add chopped onion and bell pepper, and sauté for 5-7 minutes until softened. Remove from heat.
- Whisk in the undiluted cream of chicken soup, cream of mushroom soup, and undrained Rotel. Stir until well combined.
- Stir in the shredded chicken and chopped cilantro.
- Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Line the bottom of the dish with half of the quartered corn tortillas.
- Spoon half of the chicken mixture over the tortillas. Sprinkle 1½ cups of the shredded cheese over the chicken layer.
- Layer the remaining corn tortillas over the cheese layer. Spread the remaining chicken mixture over the tortillas, then sprinkle the remaining shredded cheese on top.
- Bake uncovered for 30 minutes or until the cheese is melted and bubbly. Serve hot.
Notes
- For a spicier version, use a hot Rotel or add some chopped jalapeños to the mix.
- Feel free to add more vegetables, like corn or black beans, for extra flavor and texture.
- This casserole can be made ahead and stored in the fridge for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4g
- Sodium: 1100mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
