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Ingredients
- 1 onion chopped
- 1 green bell pepper chopped
- 1 jalapeno pepper, seeded and chopped
- 2 garlic cloves minced
- 2-3 teaspoons chili powder
- 1 teaspoon dried oregano
- vegetable cooking spray
- 1 (10-3/4 oz.) can cream of mushroom soup, undiluted
- 1 (10-3/4 oz.) can cream of chicken soup undiluted
- 1 (10 oz.) can diced tomatoes and green chilies undrained, Rotel
- 2-1/2 cups chopped cooked chicken
- 2 cups crumbled baked tortilla chips
- 5 tablespoons chopped fresh cilantro, divided
- 1 cup (4 oz.) shredded cheddar cheese
Preparation
Step 1
Saute first 6 ingredients in a non-stick skillet coated with vegetable cooking spray over medium heat 8 minutes. Stir in mushroom soup, next 4 ingredients, and 4 tablespoons cilantro, spoon into a lightly greased 13x9 inch baking dish. Bake uncovered at 350 degrees for 30 minutes or until bubbly. Toss remaining 1 tablespoon cilantro with cheese. Uncover casserole, sprinkle with cheese mixture. Bake 3 minutes. Makes 8 servings.