Chicken Tortilla Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Add in a can of drained black beans if desired, but bake in a large casserole dish. Ingredients:
2 medium onions, chopped |
2 tablespoons fresh minced garlic (or to taste) |
1 green bell pepper, seeded and chopped |
1 teaspoon dried chili pepper flakes |
3 -6 tablespoons vegetable oil |
3 cups cooked chicken or 3 cups cooked turkey, chopped |
1 cup corn niblets, drained |
1 (10 ounce) can cream of chicken soup, undiluted |
1 (10 ounce) can cream of mushroom soup, undiluted |
3 tablespoons mayonnaise |
1 (10 ounce) can green chilies, diced |
2 teaspoons chili powder (or to taste) |
3 teaspoons seasoning salt (or to taste) |
black pepper |
12 (6 inch) corn tortillas (broken into about 1-inch pieces) |
3 cups grated mexican blend cheese, divided (or to taste, or use grated cheddar cheese) |
Directions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch casserole dish.
3. In a very large skillet heat oil over medium-high heat.
4. Add in onion, bell pepper and dryed chili flakes; saute for about 6-7 minutes or until tender, adding in the garlic the last 2 minutes.
5. Add in all ingredients up to the tortillas; mix well to combine and simmer for about 10 minutes.
6. Layer 1/3 of the broken tortillas in the bottom of the dish, top with 1/3 of the chicken mixture, then 1 cup grated cheese (or to taste).
7. Repeat the layers twice making certain to end up with the cheese on top.
8. Bake uncovered for about 25-30 minutes.
9. If desired you can omit the cheese on top, bake for 30 minutes, remove from oven sprinkle with cheese and return to oven for about 7-8 minutes or until the cheese has melted, this will avoid the cheese from becoming hard.
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