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Description
A hearty, creamy casserole with layers of chicken, cheese, and tortillas, inspired by the flavors of Texas ranch cooking.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 1 cup chicken broth
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cups shredded cheddar cheese
- 12 corn tortillas, cut into strips
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, garlic powder, cumin, chili powder, salt, and pepper.
- Add shredded chicken, diced onion, and bell pepper to the mixture. Stir well.
- Layer half of the tortilla strips in a greased 9×13-inch baking dish.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle half of the shredded cheese on top.
- Repeat the layers with remaining tortillas, chicken mixture, and cheese.
- Bake for 30-35 minutes until bubbly and golden brown.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust spice levels by adding more or less chili powder.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Tex-Mex