Diva Tasting: Mexican at its best…

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,


Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat oil in a large skillet over high heat. Saute onion, and green bell pepper in hot oil until warmed through, about 2 minutes.

Step 3

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.

Step 4

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.

Step 5

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.


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