Chicken Tortilla Casserole

Always a hearty family favorite, Chicken Tortilla Casserole makes the most of convenient ingredients while packing tons of rich flavor in every creamy bite!

Course Chicken Dinner, Main Course

Cuisine Mexican

Keyword Chicken Casserole, Chicken Dinner, Chicken Tortilla Casserole, Easy Weeknight Meal

Prep Time 20

Cook Time 35

Total Time 55

Servings -6 servings

Calories 747kcal

Author Kathleen

Ingredients

1 cup onion chopped
4 cloves garlic minced
2 tablespoons vegetable oil
1 1/2 teaspoons dried cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon black pepper
2 (4-ounce) cans chopped chiles
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1 dozen corn tortillas cut into 1/2 strips
2 1/2 -- 3 cups cheddar cheese grated
4 cups or 1 large rotisserie chicken cooked and shredded

US Customary - Metric

Instructions

Preheat oven to 350 °F (177 °C). Spray a 9X13 inch baking dish with nonstick cooking spray.
In a large skillet, heat vegetable oil (2 tablespoons) then saute onion (1 cup) and garlic (4 cloves) until soft and translucent. Add the cumin (1 1/2 teaspoons), oregano (1 1/2 teaspoons), and black pepper (1/2 teaspoon), and cook for about 1 minute, stirring constantly. Add chilies (2 cans), including the juice, both soups, and chicken broth (1 cup), and whisk until the mixture is combined and smooth.
Pour 1/2 cup of the sauce on the bottom of the baking dish. Spread 1/3 flat of tortillas in a flat layer on top, 1/3 of the remaining sauce, 1/2 the chicken, 1/3 of the cheese.
Continue with the second layer of 1/3 of tortillas, 1/3 of the sauce, the remainder of the chicken, 1/3 of the cheese.
Finish with the third and last layer with the remaining the tortillas, the sauce, and the cheese.
Bake in the preheated oven, uncovered, for 35-45 minutes or until heated through the center and sauce is bubbly.

Nutrition