This wonderful chicken dish truly brings out the taste of the chicken and has a creamy ranch texture.
The appeal of this is that it has a smooth, creamy flavor while yet tasting somewhat crunchy due to its texture. It produces a rich flavor that is ideal if you want to provide a memorable family supper for everyone.
Additionally, you may add additional spices to it, which is great if you prefer to make a spicy casserole. By including this, you’ll be able to produce a taste that is amazing, melts on your tongue, and gives you a delicious rush that you won’t soon be able to get enough of.
1 tablespoon vegetable oil
1 white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10.75 ounces) can of cream of mushroom soup in condensed form
1 (10.75 ounces) can condense cream of chicken soup
1 (10-ounce ) can of chopped tomatoes and green chiles
1 cup chicken broth
2 tablespoons sour cream
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1/2 teaspoon dried oregano
1/4 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
Take the oven and turn it on to 350 degrees. Next, put the oil on to heat in a skillet. After that, sauté the red bell pepper, onion, and other bell pepper for two to three minutes, or until they are completely warmed through.
In a sizable bowl, combine the pepper combined with the soups, the broth, the tomatoes, the cumin, the sour cream, the chile powder, the chipotle powder, and the oregano, and toss everything together until well combined.
A few teaspoons of your sauce should be added all the way to the bottom of the baking dish.
Spread the sauce-covered area with half of the chicken.
From there, spread approximately half of the sauce over the chicken, followed by about a third of the cheese.
Place some tortillas on top of the cheese layer after this.
Then, cover the final portion of this with the remaining sauce after adding the remaining half of the chicken.
Add the remaining tortillas, the saved sauce, and the last third of the cheese after reserving approximately half a cup.
After the oven has warmed up, remove the casserole and bake it until everything is thoroughly bubbling, generally for around 40 minutes.
Once you notice it bubbling, you should increase the oven’s temperature to broil. After that, broil the casserole until you see a golden top on it. Not more than 203 minutes should pass.
Serve right away. Wrap it in foil and store it in the refrigerator if you want to keep any for later. There, it’s good for up to a week. This one performs poorly when frozen, therefore it’s better if you don’t.