Prep Time::30 mins
Cook Time::45 mins
Total Time:: 1 hr 15 mins
Servings::8
Yield::1 9×13-inch casserole
Ingredients
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1 tablespoon vegetable oil
1 medium white onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
½ teaspoon dried oregano
¼ teaspoon chipotle chile powder
1 (3 pound) cooked chicken, torn into shreds or cut into chunks
1 (8 ounce) package shredded Cheddar cheese
10 (6 inch) corn tortillas, cut into quarters
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over high heat. Saute onion and bell peppers in the hot oil until warmed through, about 2 minutes. Transfer to a large bowl.
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Add both cans of condensed soup, diced tomatoes with chile peppers, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder; mix until sauce is well-combined.
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Spread a few tablespoons of sauce in the bottom of a 9×13-inch baking dish. Layer with 1/2 of the chicken, 1/2 of the sauce, 1/2 of the Cheddar cheese, and 1/2 of the tortillas.
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Spread the remaining chicken over the tortillas. Spread all but 1/2 cup of the remaining sauce over the chicken, then top with another 1/3 of the Cheddar, and the remaining tortillas. Spread the remaining 1/2 cup over top, and sprinkle with the remaining Cheddar.
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Bake casserole in the preheated oven until bubbling, about 40 minutes.
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Turn on the broiler and broil until the top is golden, 2 to 3 more minutes.
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Serve hot and enjoy!
DOTDASH MEREDITH FOOD STUDIOS