My cousin sent me this recipe and it's my favorite weeknight casserole. I usually use the Campbell's Healthy Request version of the soups- don't use the fat free versions, they're way too salty in this. Also, the recipe calls for corn tortillas which are good and make it taste enchilada-ish. However, i prefer using flour tortillas, they soak up the sauce and are strangely satisfying. Oh, and I use the mild Rotel for the kids.
Mexican Chicken Casserole
1 Rotisserie Chicken
1 medium onion, chopped
3 or 4 garlic cloves, pressed
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup chicken broth or stock
2 cans Rotel, DRAINED
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
3 cups grated sharp cheddar cheese or fiesta blend cheese
12 (6 inch) corn tortillas, cut into ½ inch strips
Sauté onion in olive oil until tender.
Reduce heat and add garlic, and cook for a couple minutes,
stirring constantly.
Stir in chicken broth, soups, Rotel, and spices. Let
simmer, stirring occasionally.
Preheat oven to 350.
Shred ½ the chicken into the bottom of a 13x9
Pour half the soup mixture over the top of shredded chicken
Top with 1 cup cheese
Top with ½ of the tortilla strips.
Repeat layers once.
Top with remaining 1 cup cheese.
Bake at 350 for about an 30 min until bubbly.
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