Ingredients
Scale
- 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, divided
- 1 (8-ounce) package shredded Cheddar cheese, divided
- 10 (6-inch) corn tortillas, cut into quarters, divided
Instructions
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over high heat. Add onion and bell peppers; sauté until they begin to soften, about 2 minutes. Transfer to a large bowl.
- Stir mushroom and chicken condensed soups, diced tomatoes with chile peppers, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder into onion mixture until sauce is well combined.
- Reserve 1/2 cup sauce and 1/2 cup Cheddar cheese for topping. Spread a few tablespoons of the remaining sauce into a 9×13-inch baking dish. Top with 1/2 of the chicken, 1/2 of the remaining sauce, 1/2 of the remaining Cheddar cheese, and 1/2 of the tortillas.
- Top tortillas with the remaining chicken, remaining sauce, remaining Cheddar cheese, and remaining tortillas. Spread the reserved 1/2 cup sauce over the tortillas and sprinkle with the reserved 1/2 cup Cheddar cheese.
- Bake casserole in the preheated oven until bubbling, about 40 minutes.
- Turn on the broiler; broil until the top is golden, 2 to 3 minutes more.
- Serve hot. Enjoy!
Notes
- You can use rotisserie chicken for convenience.
- Adjust the spice level by reducing or increasing the chile powders.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg