Ingredients
- 1 medium white onion, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- 3 TBS vegetable oil
- 2 chicken breasts (cooked, diced)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 10-ounce can diced tomato and green chiles (Rotel)
- 1 tsp chili powder
- 2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- Twelve 6-inch corn tortillas
- 1 cup cheddar cheese (shredded)*
- 1 cup Monterrey Jack cheese (shredded)*
- *OR 2 cups shredded Colby jack
Preparation
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium high heat. Sauté onion and bell peppers in oil for five minutes or until tender.
Stir in chicken, chicken soup, mushroom soup, diced tomato and green chiles, chili powder, cumin, salt, garlic powder and pepper. Saute for 5 minutes.
Lightly grease a 13-by-9-inch baking dish. Tear up the corn tortillas. Line 1/3 of them on the bottom of the baking dish. Spoon 1/3 of the chicken mixture over the tortillas. Top with 1/3 of the cheese. Repeat layers twice more.
Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, about 2 to 3 minutes.
Let casserole rest 10 minutes before serving.