Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 1 medium onion, (diced)
  • 1/2 green bell pepper, (diced)
  • 1/2 red bell pepper, (diced)
  • 1 jalapeno, (finely diced)
  • 2 garlic cloves, (minced)
  • 4 cups cooked, diced chicken
  • 2 cans condensed cream of chicken soup or 1 can condensed cream of chicken and 1 can condensed cream of mushroom soup.
  • 1 cup chicken broth
  • 1 (10 3/4-ounce) can Rotel diced tomatoes and green chiles
  • 1/4 cup sour cream
  • 2 teaspoons cumin
  • 1 teaspoon chipotle chili powder
  • 1/4 teaspoon dried oregano
  • 12 corn tortillas, (torn into quarters)
  • 2 cups shredded Cheddar cheese
  • sliced green onions, (optional)

Instruction

  • Preheat oven to 350 degrees.
  • Heat oil in a large nonstick skillet over medium-high heat.Add onion, bell peppers, and jalapeno and cook 5 minutes.
  • Add garlic and cook 1 more minute.
  • In a large bowl, combine chicken, condensed chicken soup, chicken broth, Rotel tomatoes, sour cream , cumin, chipotle chili powder, dried oregano, and onion/pepper mixture.Season to taste with salt and pepper.
  • Lightly grease a 9x13-inch pan. Cover the bottom with half the tortilla pieces.
  • Spread half the chicken mxture on top of the tortillas.
  • Sprinkle half the cheese on top.
  • Repeat layers.
  • Place in oven for 30 minutes. Sprinkle with green onions (optional).