Description
A comforting Texan favorite featuring layers of chicken, tortillas, and creamy sauces, overflowing with rich flavors and textures.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 10 corn tortillas, cut into pieces
- 1 can (10 oz) cream of mushroom soup
- 1 can (10 oz) cream of chicken soup
- 1 cup salsa
- 1 cup sour cream
- 2 cups shredded cheese (cheddar or a cheese blend)
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) to prepare for that perfect bake.
- Mix together the shredded chicken, cream of mushroom soup, cream of chicken soup, salsa, sour cream, chopped onion, bell pepper, garlic powder, cumin, salt, and pepper in a large bowl until well combined.
- Grease a 9×13 inch baking dish with non-stick spray or a light coat of oil.
- Layer half of the tortilla pieces on the bottom of the dish.
- Spread half of the chicken mixture over the tortillas, then sprinkle half of the shredded cheese on top.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Bake uncovered in the preheated oven for 30–35 minutes, or until the casserole bubbles joyfully and the cheese is golden.
- Let it cool slightly before serving.
Notes
For a crispy topping, pop it under the broiler for a minute or two at the end of baking. You can assemble the casserole a day in advance; just cover it with foil and refrigerate.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg