Chicken Enchilada Casserole
1 bell pepper, chopped
1 medium onion, chopped
1 10 oz. can cream of chicken soup
1 10 oz. can cream of mushroom soup
1 1/4 cups chunky salsa
2 cups chopped cooked chicken
3 cups shredded Mexican blend cheese
20 6-inch corn tortillas, cut into bite size pieces
1 1/2 tsp. granulated garlic
1 1/2 tsp. ground cumin
Sour cream and fresh cilantro for garnish
Preheat the oven to 325 degrees. In a large bowl, mix the soups and dry seasonings until well combined. Set aside and sauté the onion and bell pepper until soft and translucent. Now, add it to the soup mixture along with the chopped chicken. Mix well until evenly distributed.
Spray a 9″ x 13″ baking dish with release and take 1/3 of the tortilla pieces and spread evenly to cover the bottom of the dish. Next, take 1/2 of the chicken mixture and spread evenly over the tortillas. Sprinkle 1/3 of the cheese over the chicken mixture and repeat the procedure one more time. Now, spread the remaining tortillas over the second layer and top with the remaining cheese.
Bake at 325 degrees for 45 minutes, or until bubbly. Remove from the oven and rest for 10 minutes before serving. Garnish with sour cream and fresh cilantro.
Yield: 6-8 servings
Preparation time: 20 minutes
Cook time: 45 minutes
Calories: 375, 8 ounces