creamy chicken tex-mex casserole

Name: Creamy Chicken Tex-Mex Casserole
Prep time: 15 min
Cook time: 45 min
Cuisine: Mexican
Ingredients: 1 medium onion; 1 medium red bell pepper; 2 tablespoon(s) olive oil; 1 - cooked deli chicken deboned; 1 can(s) cream of mushroom soup; 1 can(s) cream of chicken soup; 1 can(s) rotel tomatoes not drained; 8 ounce(s) sour cream; 12 - corn tortillas; 2 cup(s) cheddar cheese, shredded

(2 RATINGS)

207 Pinches 1 Photo

Debbie W

SW, LA

Updated on Sep 8, 2012

I am a busy working mom with a husband and three little boys to feed. This a quick casserole I throw together. I use a chicken from a the deli but you could always cook your own..I only do this as a time saver.I also used to put spinach in this but my kids would never touch it if i did. This is creamy , full of chicken, and has a little kick. Best of all its super easy!!

Rate

prep time 15 Min

cook time 45 Min

method Bake

yield a family

Ingredients

1 medium onion
1 medium red bell pepper
2 tablespoons olive oil
1 - cooked deli chicken deboned
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel tomatoes not drained
8 ounces sour cream
12 - corn tortillas
2 cups cheddar cheese, shredded

How To Make creamy chicken tex-mex casserole

Step 1

Dice onions and bell pepper and saute in olive oil until the onions are clear.

Step 2

In a large mixing bowl place deboned chicken, both cans of soup, rotel tomatoes with juice and 1 cup of cheese. Add the cooked onions and bell pepper and mix well.
Step 3

Chop corn tortillas in small pieces and add to the mixture.
Step 4

Add mixture to a sprayed 9x13 baking dish . Top with the remaining cup of cheese. Place in a preheated 350 degree oven and bake uncovered for 50 minutes.
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