When your Texas momma calls you and says you HAVE to try this recipe, you know what you do? You try that recipe. Especially when she takes the time to hand write it down and sends it to you in England. And let me tell you...Momma did not disappoint. This recipe hit the spot! It's a recipe just like momma...warm, has a little kick, and won't let you down.
Prep Time: 30 minutes
Cook Time: 45 minutes
1 Tbsp. Vegetable Oil
1 White Onion, diced
1 Green Bell Pepper, diced
1 Can Cream of Mushroom Soup (10.75 oz.)
1 Can Cream of Chicken Soup (10.75 oz.)
1 Can Rotel or Tomatoes w/ Green Chili Peppers
1 Cup Chicken Broth
2 Tbsp. Sour Cream
2 tsp. Ground Cumin
1 tsp. Ancho Chili Powder
1/2 tsp. Dried Oregano
1/4 tsp. Chipotle Chili Powder
1 Cooked Chicken, shredded or cut into chunks
8 oz. Shredded Cheddar Cheese
10 Corn Tortillas, cut into strips
1/4 Cup Chopped Green Onion for garnish
(Note: I did not have any green bell pepper on hand so I subbed for yellow and I added mushrooms to my sautéing portion of this recipe, which is a personal taste choice. Feel free to do the same, or stick to the original recipe. I left them out of the ingredients above but if you want to add in mushrooms, I'd say maybe add about a half cup or so.)
1) Preheat oven to 350°F.
2) Heat oil in large skillet over high heat. Sauté onion and green bell pepper until tender (about 3 minutes).
3) Combine onion, pepper, mixture with cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chili powder, oregano, chipotle chili powder together in large bowl and stir until combined.
4) Cover bottom of 9 x 13" casserole dish with corn tortilla strips. Spread some of sauce then spread some of the chicken over the sauce, add half the cheese. Repeat until you are out of all items, making sure to end with cheese on top.
5) Bake 40 minutes, then broil for 2 minutes to get cheese golden brown (if needed).
6) Top with green onion.
7) Serve and enjoy!