King Ranch Chicken Casserole

Ingredients

• 2 cup cooked chicken, shredded
• 8 corn tortillas
• 10½ oz cream of mushroom soup
• 10½ oz cream of chicken soup
• 10 oz Rotel diced tomatoes with green chiles
• ½ cup sour cream
• 2 cup cheddar cheese, shredded
• ½ onion, chopped
• ½ bell pepper, chopped
• ½ tsp garlic powder
• ½ tsp cumin
• ½ tsp chili powder
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp vegetable oil

Steps

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. In a large skillet, heat oil over medium heat. Sauté onion and bell pepper until softened, about 5-7 minutes. Stir in garlic powder, cumin, chili powder, salt, and pepper.
3. In a large bowl, combine cream of mushroom soup, cream of chicken soup, Rotel (undrained), sour cream, and the sautéed vegetables. Stir in the shredded chicken.
4. Dip each corn tortilla briefly in the soup mixture to soften, then tear into pieces to line the bottom of the prepared baking dish.
5. Spread half of the chicken mixture over the tortilla layer. Sprinkle with 1 cup of shredded cheddar cheese.
6. Repeat with another layer of tortillas, the remaining chicken mixture, and the remaining 1 cup of cheese.
7. Bake for 30-35 minutes, or until bubbly and the cheese is melted and lightly golden. Let stand for 5-10 minutes before serving.