Description
A classic Tex-Mex dish layered with shredded chicken, creamy soup, and crunchy tortillas, perfect for family gatherings or cozy nights.
Ingredients
Scale
- 1 pound chicken, cooked and shredded
- 10 corn tortillas, cut into strips
- 1 can cream of chicken soup
- 1 can diced tomatoes with green chilies
- 1 cup salsa
- 1 cup sour cream
- 2 cups shredded cheese (cheddar or a Mexican blend)
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, cream of chicken soup, diced tomatoes, salsa, sour cream, onion, bell pepper, garlic powder, salt, and pepper in a large bowl.
- Layer half of the tortilla strips in a greased 9×13 inch baking dish.
- Spread half of the chicken mixture over the tortillas, followed by half of the cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Bake for 30-35 minutes or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
Make-ahead by assembling the casserole the night before and refrigerating. If baking cold, add an extra 10 minutes to the cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 70mg