Prep 20 mins
Cook 30 mins
This is a traditional south Texas recipe. It freezes well and it is YUMMY!
- 1 cup onion, diced
- 1 cup green bell pepper, diced
- 1 cup red bell pepper, diced
- 1 cup celery, diced
- 1 can low-fat cream of celery soup
- 1 can 98% fat-free cream of chicken soup
- 1 lb low-fat cheddar cheese
- 2 cups cooked chicken
- 1 can rotel tomatoes with green chili
- 1 clove garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon chicken broth
- 12 corn tortillas, torn in strips
- In a large pan sprayed with cooking spray, saute onion, bell peppers, garlic and celery.
- Add soups, tomatoes, chiles, spices and chicken broth.
- Line bottom of 9x13 pan with tortilla strips.
- Spread half of chicken over tortillas and top with sauce, then half of cheese.
- Cover with another layer of tortillas, chicken, sauce and cheese.
- Bake at 350 degrees for 30 minutes or until bubbly.
Made this for my weekly contribution to the office lunch. Everyone loved it. Was spicey but not too. Served Fritos with it. Thanks for a great recipe!
This recipe was great! It was easy and my 5 year old had a great time helping me tear up the tortillas. I used a HOT Rotel and it was really really spicy... but we love spicy food. My husband LOVED the casserole and wants me to make it for a work pot luck next week. I only used 1 tbs of chili powder and still thought it was too much. Next time I will use less. Otherwise, great recipe!! Thanks for sharing!
I really enjoyed this recipe and I do not normally make casseroles. I omitted the celery. I also added the cumin like someone suggested. My husband decided to add more kick to it and added ground cayenne red pepper along with the chili powder. It was really good! I used the corn tortillas this time and they were really good but my husband wants to try it with the flour tortillas so next time I will use the flour ones. Thanks for a great, new recipe for my rotation!