8 servingsPrep Time
1 tablespoon: vegetable oil
1: white onion, diced
1: red bell pepper, diced
1: green bell pepper, diced
1 (10.75 ounce) can: condensed cream of mushroom soup
1 (10.75 ounce) can: condensed cream of chicken soup
1 (10 ounce) can: diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup: chicken broth
2 tablespoons: sour cream
2 teaspoons: ground cumin
1 teaspoon: ancho chile powder
1/2 teaspoon: dried oregano
1/4 teaspoon: chipotle chile powder
1: cooked chicken, torn into shreds or cut into chunks
8 ounces: shredded Cheddar cheese
10: corn tortillas, cut into quarters
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.
Calories: 481 kcal
Carbohydrates: 25.1 g
Cholesterol: 100 mg
Fat: 28.1 g
Fiber: 3.4 g
Protein: 32.1 g
Sodium: 1010 mg