Description
A quick and easy weeknight dinner that combines flavors of Tex-Mex in a comforting casserole. Perfect for busy nights and customizable to suit your tastes.
Ingredients
Scale
- 8 corn tortillas
- 3 cups shredded cooked chicken
- 1 can cream of chicken soup
- 1 can Rotel diced tomatoes with green chilies
- 2 cups shredded cheese (cheddar or blend)
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat and sauté onion and bell pepper until softened, about 5 minutes.
- Combine shredded chicken, cream of chicken soup, diced tomatoes, sautéed veggies, salt, and pepper in a bowl.
- Layer 4 corn tortillas on the bottom of a 9×13 inch baking dish, then spread half of the chicken mixture and top with 1 cup of cheese.
- Repeat with remaining tortillas and mixture, adding last cup of cheese on top.
- Bake for 25-30 minutes until bubbly and golden brown.
- Let it cool slightly before serving.
Notes
Serve with avocado slices or a fresh salad. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg