Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups cooked chicken, shredded (about 450g)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10.75 ounce) can condensed cream of mushroom soup (305g)
  • 1 (10.75 ounce) can condensed cream of chicken soup (305g)
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel) (283g)
  • 1 cup sour cream (225g)
  • 12 corn tortillas
  • 2 cups shredded cheddar cheese (about 225g)

Instructions:

  1. Sauté onion and peppers in olive oil until softened. Add garlic, chili powder, cumin, and cayenne (if using). Cook until fragrant. Stir in shredded chicken, salt, and pepper. Remove from heat.
  2. In a bowl, combine cream of mushroom soup, cream of chicken soup, diced tomatoes and green chilies, and sour cream. Mix well.
  3. Preheat oven to 350°F (175°C). Spread a thin layer of sauce in the baking dish. Layer tortillas, followed by half the chicken mixture, then half the sauce, and then cheese. Repeat layers, ending with a layer of sauce and cheese on top.
  4. Bake uncovered for 30-35 minutes, or until bubbly and golden brown. Let stand for 10 minutes before serving.