Recipe by karamikel
Here is my twist on this classic dish. My family loves it creamy and loaded with tons of vegetables. It is a one-dish wonder. Of course, veggies can be changed-up, based on what is in season and in the house when cooking. I have even wondered if black beans would be good in it. Mix it up and make it work for your family too!
Top Review by NorthwestGal
Oh, yum! We all really enjoyed this dish. I didn't make any drastic changes, only that I used flour tortillas since that is all I had on hand, and I quartered the tortillas before placing them in the baking dish (only so it would be easier to serve). Thanks for sharing your recipe, karamikel.
- 2 (10 1/2 ounce) cans cream of mushroom soup
- 1 (10 ounce) can rotel
- 1 1⁄2 cups shredded cheddar cheese
- 1⁄4 cup diced white onion
- 1⁄4 cup diced celery
- 1 cup frozen sweet corn
- 1⁄2 cup diced fresh mushrooms
- 1⁄2 cup diced bell pepper (red, orange, yellow, or green)
- 1 1⁄2 lbs boneless skinless chicken breasts
- 6 (10 inch) whole wheat tortillas
- mrs. dash original blend seasoning (to taste)
- cooking spray
Directions See How It's Made
- Cut chicken breasts into cubes. Cook the pieces in a frying pan with water. Set aside.
- In a large bowl, combine soup, tomatoes and chiles, cheese, onion, celery, corn, mushrooms, and pepper. Add Mrs. Dash seasoning to your taste. Add chicken to mix.
- Spray a 13X9 Corning Ware dish with cooking spray. Layer two to three tortillas on the bottom of the pan. Add half of the vegetable/soup/chicken mix. Create another layer of tortillas. Spread the rest of the vegetable/soup/chicken mix on the top.
- Bake at 350-degrees for 25-30 minutes. Let stand for five minutes and serve.