Creamy Chicken Tex-Mex Bake

Ingredients
  • 4 cups chicken, cooked and shredded
  • 1 large yellow onion, diced
  • 2 (4 oz) cans chopped chilis
  • 2 bell peppers, cut into strips
  • 1 (10.5 oz) can Cream of Mushroom soup
  • 1 (10.5 oz) can Cream of Chicken soup
  • 1 cup low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 cups shredded cheddar cheese
  • 5 green onions, chopped
  • 10 tortillas, cut into 1-inch strips
  • 2 tablespoons vegetable oil
Preparation
  1. Preheat oven to 350°F. Coat a baking dish with cooking spray. Set aside.
  2. Add oil to a large skillet and sauté onions and bell peppers over medium-high heat until softened. Add garlic and cook until fragrant, about 1 minute.
  3. Season onion and garlic mixture with oregano, cumin, chili powder, salt, and pepper, stirring to combine. Add green chilis with juice.
  4. Add in both soups with 1 cup of chicken broth. Whisk until well combined.
  5. Place ⅓ of the sliced tortilla strips into bottom of prepared baking dish. Pour over the tortillas ⅓ of the prepared sauce and top with ⅓ of the shredded chicken. Spread ⅓ of the shredded cheese over top of the chicken followed by ⅓ of the green onions. Repeat this layering process two more times, until all of the tortillas, sauce, chicken, and cheese have been used.
  6. Bake for 30-40 minutes or until casserole is heated through the center, sauce begins to bubble, and cheese is melted and just golden.

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