Ingredients
- Cooked chicken, shredded or diced
- Cream of chicken soup
- Diced tomatoes and green chilies (like Rotel)
- Corn tortillas, cut into pieces
- Shredded cheese (cheddar, Monterey Jack, or a blend)
Instructions
- In a large bowl, combine the cooked chicken, cream of chicken soup, and diced tomatoes and green chilies until well mixed.
- Lightly grease a baking dish, layer a third of the corn tortilla pieces on the bottom, and spread half of the chicken mixture over the tortillas. Repeat the layers with another set of tortillas and the remaining chicken mixture. Top with the rest of the tortillas.
- Generously sprinkle shredded cheese over the top layer. Bake in a preheated oven until cheese is melted and bubbly.
- Bake for 20-25 minutes until the cheese is lightly browned. Let it cool slightly before serving.
Notes
- Add cayenne pepper or hot sauce for extra spice.
- Use different cheeses for a flavor twist, like pepper jack.
- For a vegetarian option, swap chicken for black beans or vegetables.
- Mix in sour cream or cream cheese for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Carnivore