Ingredients:

  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1 can (10.5 oz / 298g) cream of mushroom soup
  • 1 cup (240ml) sour cream
  • 1 can (10 oz / 283g) Rotel diced tomatoes and green chiles, undrained
  • 1 cup (240ml) milk
  • 4 cups (560g) shredded cooked chicken
  • 1 medium (110g) yellow onion, finely diced
  • 1 medium (120g) green bell pepper, diced
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (14g) butter
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) smoked paprika
  • 12-14 (250g) corn tortillas, cut into 2-inch squares or strips
  • 3 cups (340g) shredded sharp cheddar cheese
  • 1/4 cup (15g) fresh cilantro, chopped

Instructions:

  1. Melt the butter in a skillet over medium heat. Add the onion and bell pepper, cooking until softened and translucent (about 5 minutes). Stir in the minced garlic, cumin, and smoked paprika, cooking for 1 minute more.
  2. In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, milk, and the undrained Rotel tomatoes.
  3. Fold the sautéed vegetables and shredded chicken into the creamy mixture, stirring until the chicken is completely coated.
  4. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  5. Spread a thin layer of the chicken mixture on the bottom of the dish, followed by a layer of corn tortilla squares and 1 cup of shredded cheddar cheese.
  6. Repeat the layers (mixture, tortillas, cheese) until all ingredients are used, ending with a generous layer of cheese on top.
  7. Bake for 30-35 minutes until the cheese is bubbly and edges are golden mahogany.
  8. Remove from oven and let the casserole rest for 10 minutes before serving to allow the layers to set. Garnish with chopped cilantro.