Follow these steps for perfect results
onion
diced
mushroom
sliced
butter
melted
cream of mushroom soup
undiluted
cream of chicken soup
undiluted
Rotel Tomatoes
diced
garlic
minced
chili powder
chicken broth
tortilla
cheddar cheese
shredded
cooked chicken
diced
Dice the onion.
Slice the mushrooms.
Mince the garlic.
Sauté the diced onions and sliced mushrooms in butter until softened.
In a large bowl, mix together the sautéed onions and mushrooms, cream of mushroom soup, cream of chicken soup, Rotel tomatoes, minced garlic, and chili powder.
Pour chicken broth in a dish for dipping.
Soak each tortilla in the chicken broth to soften.
Preheat oven to 350°F (175°C).
Grease a 9x13 inch casserole dish.
Begin layering the soaked tortillas in the prepared dish.
Add a layer of the chicken mixture.
Sprinkle with shredded cheddar cheese.
Spread diced chicken over the cheese.
Repeat the layers of tortillas, chicken mixture, cheddar cheese, and chicken, finishing with the chicken mixture on top.
Bake in the preheated oven for 30 minutes, or until golden brown and bubbly.
Let cool for 10 minutes before serving.
Expert advice for the best results
Add a layer of black beans or corn for extra flavor and texture.
Top with sour cream or guacamole before serving.
Use rotisserie chicken for a quicker preparation.
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 portion onto plates. Garnish with chopped cilantro and a dollop of sour cream.
Serve with a side of rice and beans.
Serve with a fresh salad.
Pairs well with the spices.
A medium-bodied Chardonnay complements the creamy texture.
Discover the story behind this recipe
Popular family meal, often shared at gatherings.
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