Ingredients Original recipe yields 8 servings Ingredient Checklist 1 tablespoon vegetable oil 1 white onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®) 1 cup chicken broth 2 tablespoons sour cream 2 teaspoons ground cumin 1 teaspoon ancho chile powder ½ teaspoon dried oregano ¼ teaspoon chipotle chile powder 1 cooked chicken, torn into shreds or cut into chunks 8 ounces shredded Cheddar cheese 10 corn tortillas, cut into quarters Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes. Step 3 Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined. Step 4 Spread a few tablespoons of the sauce in the bottom of a 9×13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese. Step 5 Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.
