Ingredients
- 1 TBP safflower oil
- 1 white onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 Campbells condensed cream of mushroom soup
- 1 Campbells condensed cream of chicken soup
- 1 can diced tomatoes
- 1 small can green chile peppers
- 1 C chicken broth
- 2 TBP sour cream
- 2 tsp ground cumin
- 1 tsp ancho chile powder
- 1/2 tsp dried oregano
- 1/4 tsp chipotle chile powder
- 1 cooked chicken, torn into shreds or cut into chunks
- 8 ounces shredded Cheddar cheese
Step by Step
- Preheat oven to 350º.
- Heat oil in a large skillet over high heat.
- Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
- Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho 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.
