Description
From what I hear, it’s impossible to go to any sort of potluck in Texas and not see one of these.
Ingredients
- 1 tablespoon vegetable oil
- 1 white onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 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 cooked chicken, torn into shreds or cut into chunks
- 8 ounces shredded Cheddar cheese
- 10 corn tortillas, cut into quarters
Instructions
- 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.
- 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.
- 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.
- 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.
- Bake casserole in the preheated oven until bubbling
- about 40 minutes.
- Turn on the broiler and broil until the top is golden
- 2 to 3 more minutes.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 8