A creamy and cheesy chicken casserole with a Tex-Mex flair, featuring layers of chicken, tortillas, and a savory sauce.
Preparation time
20min
Cooking time
30min
Ingredients
8 Servings
- 2 g black pepper
- 200 g cheddar cheese
- 250 ml chicken broth
- 500 g cooked chicken
- 12 corn tortillas
- 400 g cream of chicken soup
- 400 g cream of mushroom soup
- 400 g diced tomatoes with green chilies
- 2 g garlic powder
- 1 green bell pepper
- 1 onion
- 5 g salt
- 15 ml vegetable oil
Directions
Step 1
Preheat the oven to 175°C (350°F).
Step 2
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and green bell pepper, and cook until softened, about 5 minutes.
Step 3
In a large bowl, combine the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, garlic powder, salt, and black pepper.
Step 4
Add the cooked chicken, sautéed onion and bell pepper to the soup mixture and stir to combine.
Step 5
Layer half of the corn tortilla strips on the bottom of a 9x13 inch baking dish.
Step 6
Spread half of the chicken mixture over the tortillas, then sprinkle half of the shredded cheese on top.
Step 7
Repeat the layers with the remaining tortilla strips, chicken mixture, and cheese.
Step 8
Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
Step 9
Let the casserole cool for a few minutes before serving.