Ingredients
Method
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or olive oil.
Sauté Vegetables:
- Heat the olive oil in a skillet over medium-high heat. Add the diced onion and red bell pepper, cooking for 3-4 minutes until softened and translucent.
Prepare the Sauce:
- In a large mixing bowl, combine the sautéed onion and bell pepper with the cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, green chilies, chili powder, and garlic powder. Stir until fully combined.
Layer the Casserole:
- Spread ½ cup of the sauce mixture on the bottom of the prepared casserole dish.
- Add half of the shredded chicken in an even layer.
- Pour 2 cups of the sauce over the chicken, sprinkle 1 cup of shredded cheese, and layer half of the tortillas.
Finish the Layers:
- Add the remaining chicken, 2 more cups of sauce, and another cup of cheese.
- Place the remaining tortillas on top, then cover with the rest of the sauce and finish with the remaining cheese.
Bake:
- Transfer the casserole to the oven and bake for 30-35 minutes, or until bubbly and the cheese is golden and slightly browned.
Garnish and Serve:
- Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped chives and serve warm.
Notes
- Tortilla Choice: Corn tortillas offer an authentic Tex-Mex flavor, but flour tortillas work well if that’s what you have on hand.
- Make It Ahead: Assemble the casserole a day in advance, cover, and refrigerate. Bake it fresh when ready to serve.
- Spice It Up: Add diced jalapeños or a dash of hot sauce to the sauce mixture for extra heat.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.