Prep Time
20 Mins
Cook Time
5 Mins
Bake Time
20 Mins
Yield
Makes 12 servings

How to Make It

Step 1

Sauté onion and bell pepper in a lightly greased Dutch oven over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Step 2

Tear tortillas into 1-inch pieces; layer half of tortilla pieces in 12 lightly greased (7-ounce) ramekins. Spoon 1/3 cup chicken mixture into each ramekin. Sprinkle ramekins with half of cheese. Repeat layers once. Place ramekins on baking sheets.

Step 3

Bake at 350° for 18 to 20 minutes or until bubbly. Garnish, if desired.

Step 4

Note: To make ahead, prepare recipe as directed through Step Cover with aluminum foil, and freeze casseroles up to 1 month. Thaw in refrigerator overnight. Bake at 350° for 20 to 25 minutes or until bubbly.

Step 5

To make casseroles in baking dishes, prepare recipe as directed through Step Tear 6 tortillas as directed in Step Layer one-third of tortilla pieces in a lightly greased 8-inch square baking dish. Top with 1 cup chicken mixture and 1/3 cup cheese. Repeat layers twice. Repeat procedure with remaining tortillas, chicken mixture, and cheese in another lightly greased 8-inch square baking dish. Bake at 350° for 50 minutes or until bubbly. Makes 12 servings. Prep: 20 min., Cook: 5 min., Bake: 50 min.

You May Like

Ratings & Reviews

osequin's Review

Mornstar6
September 11, 2011
Very quick and easy. I made these in a 9x9 pan. I used flatbreads instead of tortillas and it came out fine. I forgot to add the cream of chicken soup but it really didn't need it. I froze then in squares and microwaved them to heat them up. Great for quick lunches!

Mornstar6's Review

osequin
January 12, 2010
The whole family (I have a large one) loved this. Will definitely make again. I put it in a 13x9 baking dish and only did two layers. Cooked on 375 for 30 minutes. Also sauted 2 crushed garlic cloves along with onions and peppers.