Ingredients:
3 cups cooked chicken, shredded or diced (about 1 pound)
10 corn tortillas, cut into quarters
1 tablespoon olive oil
1 medium onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes with green chilies (Rotel), undrained
1 (10.5-ounce) can cream of chicken soup
1 (10.5-ounce) can cream of mushroom soup
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
2 cups shredded Mexican cheese blend
Fresh cilantro, chopped (for garnish)
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and garlic. Cook until softened, about 4-5 minutes.
Make the Sauce:
Stir in the Rotel, cream of chicken soup, and cream of mushroom soup. Add the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes, stirring, until the mixture is well combined and heated through.
Layer the Casserole:
Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish.
Add a layer of tortilla pieces, followed by a layer of shredded chicken, then a layer of the sauce mixture. Repeat the layers, ending with the sauce on top.
Sprinkle the shredded cheese evenly over the top.
Bake:
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Let the casserole cool for 5 minutes before serving. Garnish with fresh cilantro and enjoy!
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: ~400 kcal per serving | Servings: 6 servings
