MEXICAN CHICKEN TORTILLA CASSEROLE

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Cuisine: Mexican Inspired

Servings: 8

Ingredients

    1 medium sweet onion
    1 small red pepper
    1 medium poblano pepper
    olive oil
    salt and black pepper
    4 cloves garlic minced
    1 14.5 oz can chili style tomatoes
    1 10 3/4 oz can fiesta nacho soup
    1 10 3/4 oz can cream of chicken with herbs soup
    1/2 cup half & half
    2 1/2 Tbsp taco seasoning
    2 9 oz bags taco flavored tortilla chips
    3 cups roughly chopped roasted chicken
    2 cups Mexican cheese blend divided
    assorted toppings: sour cream shredded lettuce, tomatoes, green onion, cilantro

Instructions

    Preheat the oven to 350°F and spray a 13 x 9 inch baking dish with cooking spray. Set aside.
    In a medium stove top pot, saute the chopped onion, red pepper, and poblano pepper in a couple of drizzles of olive oil. Season with salt and black pepper to your taste. Cook until the softened and beginning to brown.
    After the peppers and onions have begun to brown, add the minced garlic and the canned chili tomatoes to the pot. Cook for 3-5 minute until the tomatoes begin to break down.
    Add chicken, half and half, soups and taco seasoning. Stir until well combined. Remove from heat and add one cup of shredded cheese. Mix well.
    To assemble: Layer tortilla chips in the baking dish. Arrange some of the chips around the sides of the dish to create a festive border. The chip layer should fully cover the bottom and sides of the dish, overlapping
    Pour the filling evenly over the tortilla chips in the dish. Sprinkle with the remaining one cup of shredded cheese.
    Place into the preheated oven and bake for 35-40 minutes or until the casserole is bubbly and the cheese is golden brown.
    Garnish with chopped cilantro and serve with your favorite toppings.