Print
Mexican Chicken Casserole
This Mexican chicken casserole is full of the flavors I love. Chicken, peppers, and corn tortillas work so well here!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 6
Calories 264kcal
- 2 bell peppers diced
- 1 tablespoon butter
- 2 cups cooked diced chicken
- 1 can tomatoes with chiles about 10 ounces
- 1 can condensed cheese soup about 10 ounces
- 1 cup water
- 1 packet taco seasoning
- 12 corn tortillas
- 1 1/2 cups grated cheddar cheese
- 1/4 cup cilantro chopped
Preheat oven to 350 degrees.
Heat a medium skillet over medium heat and melt the butter.
Add the peppers to the skillet with the butter and cook until softened, about 5 minutes.
Add the peppers to a bowl with the chicken, tomatoes, cheese soup, water, and taco seasoning.
Pour half of the mixture into a 9x13 baking dish and spread to coat the bottom of the pan.
Chop the tortillas into bite sized pieces and sprinkle half over in the pan.
Top with half of the cheddar and the remaining soup mixture.
Top with the remaining tortillas and cheddar.
Bake for 20 minutes.
Sprinkle the top with cilantro and serve with sour cream and hot sauce, as desired.
Calories: 264kcal | Carbohydrates: 26g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 328mg | Potassium: 227mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1645IU | Vitamin C: 50.8mg | Calcium: 249mg | Iron: 1.1mg