Even my kids love this one!! It’s creamy layers of chicken, tortillas and cheese make it a crowd favorite around here. Its quick, easy and you can even freeze whatever is left over and pop in the oven for another night. There are a ton of variations to this recipe as it has been around for a while. Some of them you bake the chicken, other grill it or even just pick up a rotisserie chicken from the supermarket. It just depends on how much time you want to spend prepping. Personally, I just boil some chicken and save whatever I don’t use for another meal the next day. I also have a few little ones that would eat chicken every meal, so it never goes to waste around here.
-Boil your Chicken (legs, thighs, breast its really up to you) until cooked thoroughly (about 20 mins). Cool enough to handle and chop, pull, or shred. About 3 cups of chicken.
OR just Purchase a rotisserie chicken from the store shred the meat and your done.
Preheat oven to 375°
Ingredients
- 3 cups Chicken
- 1 can Cream of Chicken Soup
- 1 can Cream of Mushroom Soup
- 1 can diced tomatoes & chilies
- ½ cup green bell pepper
- ½ cup yellow bell pepper
- 1 cup yellow onion
- 2 cups grated cheddar cheese
- 8-10 Corn or Flour tortillas
- 1 tbs butter
- 1 tsp garlic
- Salt & pepper
- In a large skillet over med-high heat melt butter and sauté’ bell peppers and onions until the onions are translucent.
- In a large bowl combine soups, chicken, tomatoes, garlic, and the sautéed peppers and onions. Season with salt and pepper.
- Chop tortillas into 1 inch pieces. (its easier for my kids to eat this way Or just cut the tortillas in half so they fit in the bottom of the baking dish)
- Spray baking dish with cooking spray.
- Layer, Layer. Layer. Cover the bottom with tortillas. Spread some of the chicken mixture over the tortillas and over with cheese. Repeat this step with the remaining ingredients the tops should be a layer of cheese.
Bake at 375 for 25 to 30 minutes or until hot and bubbly.
Top with some fresh parsley and serve hot.
*** If making ahead to freeze**
Prepare that casserole. (DO NOT BAKE)
Cover with foil and wrap with plastic wrap.
You can thaw in refrigerator over night or bake from frozen. Remove plastic wrap and keep covered by foil for first 30 mins, then remove foil and bake for about 20 minutes or until heated thoroughly.
Serve with:
Sautéed corn.
Fresh green salad.
Mexican cornbread.