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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

In a large skillet, heat the olive oil over medium heat. Add the chopped yellow onion and green bell pepper. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.

In a large bowl, combine the condensed cream of mushroom soup, condensed cream of chicken soup, undrained Rotel, chicken broth, chili powder, ground cumin, salt, and black pepper. Mix well until smooth.

Add the shredded cooked chicken to the soup mixture along with the sautéed onion, bell pepper, and garlic. Stir to combine thoroughly.

Spread about 1/3 of the chicken and sauce mixture evenly over the bottom of the prepared baking dish. Arrange half of the corn tortilla strips over the sauce. Sprinkle with 1 cup of the shredded cheddar cheese and 1/2 cup of the Monterey Jack cheese.

Repeat the layering: another 1/3 of the chicken and sauce mixture, the remaining corn tortilla strips, and then another 1 cup of cheddar cheese and 1/2 cup of Monterey Jack cheese.

Top with the remaining chicken and sauce mixture. Cover the baking dish loosely with aluminum foil.

Bake for 25 minutes. Remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese and 1/2 cup of Monterey Jack cheese over the top. Return to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Remove from oven and let stand for 5-10 minutes before serving to allow the casserole to set.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

In a large skillet, heat the olive oil over medium heat. Add the chopped yellow onion and green bell pepper. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.

In a large bowl, combine the condensed cream of mushroom soup, condensed cream of chicken soup, undrained Rotel, chicken broth, chili powder, ground cumin, salt, and black pepper. Mix well until smooth.

Add the shredded cooked chicken to the soup mixture along with the sautéed onion, bell pepper, and garlic. Stir to combine thoroughly.

Spread about 1/3 of the chicken and sauce mixture evenly over the bottom of the prepared baking dish. Arrange half of the corn tortilla strips over the sauce. Sprinkle with 1 cup of the shredded cheddar cheese and 1/2 cup of the Monterey Jack cheese.

Repeat the layering: another 1/3 of the chicken and sauce mixture, the remaining corn tortilla strips, and then another 1 cup of cheddar cheese and 1/2 cup of Monterey Jack cheese.

Top with the remaining chicken and sauce mixture. Cover the baking dish loosely with aluminum foil.

Bake for 25 minutes. Remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese and 1/2 cup of Monterey Jack cheese over the top. Return to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Remove from oven and let stand for 5-10 minutes before serving to allow the casserole to set.
