Follow these steps for perfect results
chicken
boiled, boned
onion
chopped
bell pepper
chopped
cheese
grated
chili powder
cream of mushroom soup
cream of chicken soup
El Paso tomatoes and green chilies
soft tortillas
Grease a deep 3-quart casserole dish.
Dip uncooked tortillas in chicken broth.
Create layers in the casserole dish, alternating between tortillas, boned chicken pieces, chopped onion, chopped green pepper, grated cheese, and chili powder.
Repeat layers until all ingredients are used.
In a separate bowl, mix together the cream of mushroom soup, cream of chicken soup, tomatoes, and green chilies.
Pour the soup mixture over the top layer of the casserole.
Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until bubbly and heated through.
Let cool slightly before serving.
Expert advice for the best results
Use rotisserie chicken for a quicker prep time.
Add a layer of black beans or corn for extra flavor and texture.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm in the casserole dish or portioned onto plates.
Serve with a dollop of sour cream or guacamole.
Garnish with chopped cilantro or green onions.
Pairs well with the spice and richness of the casserole.
A crisp white wine that complements the creamy texture.
Discover the story behind this recipe
A fusion of American and Mexican flavors, popular in the Southwestern United States.
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