Mexican At Its Best Casserole
1 Tablespoon Vegetable Oil
1 White Onion, Diced
1 Green Bell Pepper, Diced
1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
1 (10.75 Ounce) Can Condensed Cream Of Chicken Soup
1 (10 Ounce) Can Diced Tomatoes With Green Chile Peppers
1 Cup Chicken Broth
½ Cup Sour Cream
2 Teaspoons Ground Cumin
1 Teaspoon Ancho Chile Powder
½ Teaspoon Dried Oregano
¼ Teaspoon Chipotle Chile Powder
1 Cooked Chicken, Torn Into Shreds Or Cut Into Chunks
3 Cups Shredded Cheddar Cheese
12 Each 8 inch Corn Tortillas,
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over high heat. Saute onion, and green bell pepper in hot oil until warmed through, about 2 minutes.
In a large bowl, Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, 2 Cups Cheddar Cheese and chicken. Add cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
Spread a layer of corn tortillas in the bottom of a sprayed 9×13 in pan; about 6… (OK if it curves up the sides). Spread 1/2 the chicken mixture over the layer of tortillas. Lay a second layer of tortillas over the chicken mixture. Spread remaining 1/2 the chicken over the tortillas. Top with 1 cup of the Remaining 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.