Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
Stir in chicken and next 6 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes or until bubbly.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
Serve with a veggie-loaded salad and vinaigrette. For added Southwest flavor, whisk a few dashes of hot sauce into the dressing.
Don't remember rating this dish before it was incorrect for sure. I love this casserole. It was very easy to make, I made two dishes and gave one to my sister, she too loved it. Good for you if you're on Weight Watchers.
Very good, a few tips.
Add several cloves of real garlic crushed. Do not dilute the soups, you must drain the tomatoes, and make sure to use CORN tortillas...they absorb liquid much more than flour tortillas! I also added two chopped chipotle peppers in adobe since like spice!
I have made this dish twice. The first time I used crunchy corn taco shells by mistake and the second time I used the soft. I highly recommend using the crunchy shells and breaking them into any sized pieces you would like because I thought the soft shells dried the dish out too much! Also, I didn't find it necessary to drain the tomatoes either time. Try to stick to the recipe the first time you make it and then experiment, the only changes I made besides doing crunchy shells instead of soft were using fresh garlic and adding cayenne pepper. I also cooked the dish a little longer the first time when I used the hard shells. The consistency was great. Next time I make this dish, I think I might add some black beans and corn, but really it was good just the way it is.
This was my first go at this recipe and it was a hit at my house! As
suggested by MichellsC1974 and JillSc, I used one garlic clove instead
of powder and I used 1 tsp of cumin instead of 1/2 tsp as suggested. I drained
the tomatoes & green chilies just a little. I didn't have the cream of mushroom so I used Campbell's golden mushroom soup and it was perfect. With a knife I cut the corn tortillas
into strips instead of tearing...just quicker that way and covered the bottom dish with a second layer. I made light top layer with the remaining strips & sprinkled it with cheese. With my next go, I will put the extra strips and cheese on the casserole the last 5 minutes of cooking because I like
my cheese melted just so. This is an excellent recipe for leftover
chicken, especially during the week. I wonder if you could get the same results with leftover turkey. Hope if anyone makes this recipe with turkey before I do post their results.
This is excellent. I love that its a lightened version of the meal because the other had too much calories and fat. We are not fans of super spicy foods so we back off a little on the diced tomatos and chiles. Otherwise, great!