My Texas friend brought this to a dinner, and there was not a bite leftover!. - Page 3

Main Ingredients:
2 tablespoons butter or olive oil

1 medium onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 garlic cloves, minced

Chicken & Sauce:
3 cups cooked chicken, shredded (rotisserie chicken works great)

1 (10.5 oz) can cream of chicken soup

1 (10.5 oz) can cream of mushroom soup

1 (10 oz) can Ro-Tel tomatoes (diced tomatoes with green chilies)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Assembly:
12 corn tortillas, quartered or torn into pieces

2 cups shredded cheddar cheese (or Mexican blend)

1 cup shredded Monterey Jack cheese

Fresh chopped cilantro (optional)

1/2 cup sour cream (for serving)

Optional Add-ins and Variations:
For heat: Add sliced jalapeños or chipotle peppers in adobo.

For freshness: Add a handful of chopped fresh spinach to the sauce.

For crunch: Top with crushed tortilla chips before baking.

Low-sodium version: Use low-sodium soups and skip added salt.

Step-by-Step Instructions
Let’s walk through each step so you can recreate this Texas treasure in your own kitchen.

Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C).

Grease a 9x13-inch baking dish with nonstick spray or a light brush of oil.

Step 2: Sauté the Veggies
In a large skillet, melt the butter or heat the oil over medium heat. Add the diced onion and both bell peppers. Cook for 5–7 minutes, until softened and just beginning to caramelize. Add minced garlic and sauté for 1 more minute until fragrant.

🧅 This step builds your flavor base—don’t rush it. A slow sauté enhances the dish.

Step 3: Make the Creamy Sauce
Lower the heat and add the cream of chicken soup, cream of mushroom soup, and Ro-Tel tomatoes (undrained) to the skillet with your vegetables.

Stir until smooth. Season with cumin, chili powder, salt, and pepper. Let it simmer gently for 5 minutes, allowing the flavors to meld.

Then, stir in the shredded chicken and cook another 2–3 minutes until warmed through.

🔥 You can prepare this sauce in advance and refrigerate it for up to 2 days.

Step 4: Layer the Casserole
Now comes the fun part—assembling!

First layer: Line the bottom of the dish with a single layer of torn tortillas.

Second layer: Spoon 1/3 of the chicken mixture over the tortillas.

Third layer: Sprinkle a generous handful of cheese.

Repeat these layers twice more, ending with a thick layer of cheese on top.

You should have:

3 layers of tortillas

3 layers of chicken filling

3 layers of cheese

see next page 💕👇

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