Description
A comforting Tex-Mex casserole with layers of tortillas, shredded chicken, creamy soup mixture, and melted cheese, ideal for busy weeknights or potlucks.
Ingredients
- 10 corn tortillas, cut into strips
- 2 cups cooked, shredded chicken
- 1 (10.5 ounce) can cream of mushroom soup
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup sour cream
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1/2 cup chopped onion
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix together the cream of mushroom soup, cream of chicken soup, sour cream, undrained Rotel, chopped onion, chili powder, cumin, salt, and pepper until well combined.
- Fold the shredded chicken into the sauce mixture until evenly coated.
- Layer half of the tortilla strips evenly across the bottom of the prepared baking dish. Spread half of the chicken mixture over the tortillas, then sprinkle with half of the shredded Monterey Jack cheese. Repeat with remaining tortilla strips, chicken mixture, and cheese.
- Bake for 25 to 30 minutes, or until bubbly and golden brown.
- Remove the casserole and let it cool for a few minutes before serving.
Notes
Use room-temperature or cooled cooked chicken to avoid thinning the sauce. Let it rest for 5-10 minutes before serving for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex