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Ingredients
- Vegetable oil – 1 tbsp
- White onion diced – 1
- Cream of mushroom – 1 Can
- Cream of Chicken – 1 Can
- Rotel – 1 Can
- Chicken Broth – 1 Cup
- Sour Cream – 2 Tbsp
- Cumin – 2 tsp
- Chili powder – 1 tsp
- Oregano – 1/2 tsp
- Shredded cheese – 8 oz
- Corn tortillas – 10 small
Steps
- Preheat to 350
- Saute onion in a large skillet over high heat.
- Combine onion, cream of mushroom, cream of chicken soup, rotel, chicken broth, sour cream, cumin, chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
- Spread a few tablespoons of the sauce in the bottom of a 9×13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
- Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.