Ingredients
Method
- Preheat the oven to 350°F (177°C). Lightly coat a 9 x 13-inch baking dish with cooking spray.
- Heat the olive oil in a skillet over medium-high heat. Add the diced onion and bell pepper and cook for about 5 minutes, until softened.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Combine the cooked vegetables, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles, shredded chicken, salt, and pepper. Stir until the filling is evenly combined.
- Arrange five corn tortillas across the bottom of the prepared baking dish. Tear or overlap the tortillas as needed to cover the bottom.
- Spread half of the creamy chicken mixture over the tortillas, then sprinkle 1 cup of shredded cheddar cheese evenly over the filling.
- Repeat with the remaining tortillas, chicken mixture, and final cup of cheddar cheese.
- Bake uncovered for about 30 minutes, until the filling is bubbling around the edges and the cheese is completely melted.
- Remove from the oven and let the casserole rest for a few minutes before slicing and serving.
Notes
Nutrition Facts
Notes
| Nutrition | Amount per serving |
| Serving size | Approx. 260 g |
| Calories | 420 kcal |
| Protein | 22 g |
| Carbohydrates | 36 g |
| Fat | 22 g |
| Saturated fat | 10 g |
| Unsaturated fat | 10 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 800 mg |
| Cholesterol | 65 mg |
- Rotisserie chicken is an easy shortcut and works particularly well in this recipe.
- Fresh corn tortillas tend to hold their texture better during baking.
- Sharp cheddar provides a stronger cheese flavor, while medium cheddar gives a milder result.
- If the cheese begins browning too quickly, loosely cover the casserole with foil.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- For best quality, frozen leftovers can be kept for approximately 2 to 3 months.