Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 1 (10-ounce) can diced tomatoes and green chilies, undrained (Rotel, 283g)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • Salt and pepper to taste
  • 3 cups cooked and shredded chicken (approx. 450g - rotisserie chicken works great!)
  • 1 (10.75-ounce) can condensed cream of mushroom soup (305g)
  • 1 (10.75-ounce) can condensed cream of chicken soup (305g)
  • 1 (10-ounce) can diced tomatoes and green chilies, undrained (Rotel, 283g)
  • 1 cup sour cream (225g)
  • 12 corn tortillas, cut into quarters (approx. 6-inch diameter tortillas)
  • 2 cups shredded cheddar cheese (approx. 200g)

Instructions:

  1. Heat oil in a large skillet. Add onion and bell pepper and sauté until softened, about 5-7 minutes.
  2. Stir in the diced tomatoes and green chilies, chili powder, cumin, garlic powder, salt, and pepper. Cook for 2-3 minutes.
  3. Add the shredded chicken to the skillet and mix well to combine. Remove from heat.
  4. In a separate bowl, whisk together the cream of mushroom soup, cream of chicken soup, diced tomatoes and green chilies, and sour cream.
  5. Spread a thin layer of the creamy sauce in the bottom of the baking dish. Arrange a layer of tortilla pieces over the sauce. Top with half of the chicken mixture and half of the remaining creamy sauce. Sprinkle with half of the cheese.
  6. Repeat the layers – tortilla pieces, remaining chicken mixture, creamy sauce, and cheese.
  7. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until golden brown and bubbly.
  8. Let stand for 10 minutes before serving.