Spicy Chicken Tortilla Casserole |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I had this casserole dish from a local grocery store and decided to go home a tweek it to my taste. I have added jalapeno pepper - but for those who don't like it that hot - just omit them. This is a week night dinner for my hubby and me and leftovers for lunches. Read more . (Photo is from ). Ingredients:
2 tbsp. butter |
1/2 cup green bell pepper, chopped |
1/2 cup onion, chopped |
2 jalapeno peppers, chopped (for those who enjoy spicier foods) |
4 oz. can green chilies, chopped |
1 can (10 3/4 oz) condensed cream of chicken soup |
1 can (10 oz ea) rotel diced tomatoes and green chilies |
2 cups cubed cooked chicken |
6 - 10 flour tortillas, torn into bite size pieces |
1-1/2 cups (8 oz) shredded cheddar cheese |
sour cream, for garnish |
green onions, chopped, for garnish |
sliced avacado, for garnish |
Directions:
1. Preheat oven to 325° F. Spray a 8 or 9 square baking dish with Pam.
2. In a large saucepan, cook pepper, onion and jalapenos in butter until tender, about 5 minutes.
3. Add green chiles, soup, Rotel tomatoes, and chicken stirring until well blended.
4. In baking dish alternately layer tortillas, soup mixture and cheese repeating for 2 layers. Bake 30 minutes or until hot and bubbling.
5. Garnish with sour cream, green onions and/or avacado slices when serving.
6. Makes 4 servings.
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