Chicken Tortilla Casserole
A tasty and easy chicken tortilla casserole that reminds you of rich creamy chicken enchiladas! A great weekday meal for the whole family and it can be made ahead!
INGREDIENTS
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 1/2 teaspoon black pepper
- 4 cloves garlic minced
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 1/2 teaspoons dried oregano
- 2 1/2-- 3 cups cheddar cheese grated
- 2 (4-ounce) cans chopped chiles
- 1 cup onion chopped
- 1 1/2 teaspoons dried cumin
- 1 dozen corn tortillas cut into 1/2 strips
- 4 cups or 1 large rotisserie chicken cooked and shredded
INSTRUCTIONS
First, preheat the oven to 350 degrees. Spray a 9 X 13-inch baking dish with non-stick cooking spray.
Then, in a large skillet, sauté onion and garlic until tender and translucent. Add the cumin, oregano and black pepper and cook for about 1 minute, stirring constantly. Add the chillies including the juice, both soups and chicken broth and whisk until well combined and smooth.
Pour 1/2 cup of the sauce into the bottom of the baking dish. Spread 1/3 dish of tortillas in a flat layer on top, 1/3 of the remaining sauce, 1/2 of the chicken, 1/3 of the cheese.
Continue with the second layer of 1/3 of tortillas, 1/3 of the sauce, the rest of the chicken, 1/3 of the cheese.
Finish with the third and final layer with the remaining tortillas, sauce and cheese.
Bake in preheated oven, uncovered, for 35 to 45 minutes or until center is heated through and sauce is bubbling.
Happy Cooking Time.
