Ingredients
3 teaspoons extra virgin olive oil
1 cup chopped sweet yellow onion
1 chopped bell pepper
10.5 ounces can of cream of chicken soup (undiluted)
10.5 ounces can of cream of mushroom soup (undiluted)
10 ounces can of mild Rotel (undrained)
3 cups shredded cooked (boneless, skinless chicken breast)
2 tablespoons chopped cilantro (optional)
12 soft taco-size corn tortillas (quartered)
4 cups freshly shredded Colby and Monterey jack cheese (divided into 1 1/2 and 2 1/2)
Instructions
Preheat the oven to 375°F.
In a 4 to 5-quart Dutch oven over medium-high heat, add the olive oil, chopped onion, and chopped bell pepper. Sauté for 5-7 minutes or until the onions and bell peppers are softened. Remove from the heat.
Whisk in the undiluted cream of chicken soup, cream of mushroom soup, and the undrained Rotel. Whisk until well combined.
Stir in the shredded chicken and chopped cilantro.
Lightly spray a 9×13 baking dish with nonstick cooking spray. Line the bottom of the prepared baking dish with half of the quartered corn tortillas.
Spoon half of the chicken mixture over the bottom layer of corn tortillas.
Sprinkle 1 1⁄2 cups of the shredded cheese over the chicken layer.
Layer the remaining corn tortillas over the cheese layer.
Spread the remaining chicken mixture over the corn tortillas.
Sprinkle the remaining shredded cheese over the chicken mixture.
Bake uncovered for 30 minutes. Serve while hot.