A creamy and cheesy Tex-Mex casserole featuring layers of chicken, tortillas, and a flavorful tomato-based sauce.
Preparation time
20min
Cooking time
35min
Ingredients
8 Servings
- 0.5 teaspoon black pepper
- 450 grams boneless chicken breast
- 200 grams cheddar cheese
- 120 ml chicken broth
- 1 teaspoon chili powder
- 12 corn tortillas
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can diced tomatoes with green chilies
- 1 teaspoon garlic powder
- 1 green bell pepper
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 onion
- 1 teaspoon salt
Directions
Step 1
Preheat oven to 175°C (350°F).
Step 2
In a large skillet, heat olive oil over medium heat. Add chopped onion and green bell pepper. Sauté until soft, about 5 minutes.
Step 3
Add chicken breasts to the skillet and cook until no longer pink, about 10 minutes. Remove chicken and shred it.
Step 4
In a large bowl, combine cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, chicken broth, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well.
Step 5
Layer half of the corn tortillas in the bottom of a greased 9x13 inch baking dish. Top with half of the shredded chicken, half of the sautéed vegetables, and half of the soup mixture. Repeat layers.
Step 6
Sprinkle the shredded cheddar cheese evenly over the casserole.
Step 7
Bake in preheated oven for 30-35 minutes, until bubbly and cheese is melted and lightly browned.
Step 8
Let the casserole rest for 10 minutes before serving.