Description
A quick and satisfying Tex-Mex casserole with creamy textures and bold flavors, perfect for weeknight dinners.
Ingredients
- 1 (10.5 ounce) can cream of mushroom soup
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup sour cream
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1/2 cup chopped onion
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked, shredded chicken
- 10 corn tortillas, cut into strips
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Mix together the cream of mushroom soup, cream of chicken soup, sour cream, Rotel, chopped onion, chili powder, cumin, salt, and pepper in a large bowl.
- Fold in the shredded chicken, ensuring it’s evenly coated.
- Layer half of the tortilla strips at the bottom of the prepared baking dish.
- Spread half of the chicken mixture over the tortillas, followed by half of the shredded cheese.
- Repeat the layering with the remaining tortilla strips, chicken mixture, and cheese.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese has melted to a lovely golden brown.
- Cool for a few minutes before serving.
Notes
For a spicier twist, consider adding diced jalapeños or a splash of hot sauce. Leftovers should be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex