Follow these steps for perfect results
flour tortillas
cooked chicken
shredded
green pepper
chopped
onion
chopped
Ro-Tel tomatoes
with green chilies
cream of chicken soup
cream of mushroom soup
Cheddar cheese
grated
Chop the green pepper and onion.
Sauté the chopped green pepper and onion until softened.
In a bowl, blend the cream of chicken soup, cream of mushroom soup, and Ro-Tel tomatoes with green chilies.
Spray a baking dish with cooking spray.
Layer flour tortillas in the baking dish.
Add a layer of cooked chicken.
Add a layer of the sautéed green pepper and onion.
Pour some of the blended soup and tomato mixture over the chicken and vegetables.
Repeat layers of tortillas, chicken, vegetables, and soup mixture until all ingredients are used, ending with a layer of tortillas.
Top the casserole with grated Cheddar cheese.
Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Expert advice for the best results
Add a layer of black beans for extra flavor and fiber.
Use rotisserie chicken for convenience.
For a spicier kick, add a pinch of cayenne pepper to the soup mixture.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and refrigerated until ready to bake.
Serve warm, garnished with a dollop of sour cream and chopped cilantro.
Serve with a side of Mexican rice and refried beans.
Top with salsa or guacamole.
Pairs well with the spices and flavors.
Offers a refreshing contrast.
Discover the story behind this recipe
Popular comfort food in Tex-Mex cuisine.
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