When you are looking for an easy weeknight casserole that is chock full of vegetables and is more than the sum of its parts, I’ve got you covered. This makes a full 9x13 pan so it is also great for back to school because it can be reheated easily and can be eaten from for a few days.
Ingredients:
2 tbsp Olive Oil
I yellow onion, small dice
1 Green Bell Pepper
1 Red Bell Pepper
16 oz Mushrooms, cleaned and rough chopped
6 Cloves Garlic, thinly sliced
1 Rotisserie Chicken, pulled - or 1 package of chicken thighs roasted and pulled
1-15 oz can Cream of Mushroom Soup
1 - 15 oz can Cream of Chicken Soup
1 can Rotel, undrained
2 Cans Green Chilis, undrained
1 tsp cumin
½ tsp coriander
12 Yellow Corn Tortillas, hand torn
1 C Monterey Jack Cheese
1 C Sharp Cheddar
1 bu Scallions, thinly sliced
Salt and Pepper To Taste
Procedure:
- Preheat oven to 400 degrees.
- In a large pot sauté all of the chopped veg in the olive oil over high heat until the peppers and onions just begin to fry and the mushrooms have released all of their liquid.
- Remove from heat and add chicken, soups, Rotel, chilis and spices. Season well with salt and pepper.
- In a greased 9x13 pan hand tear 3 corn tortillas and spread them over the bottom of the dish.
- Cover with 1/3rd of the chicken mixture, top with 1/3rd of the cheese and repeat with tortillas, chicken mix and cheese. Toss your last 3rd of cheese with the sliced scallions and spread on top of the last chicken mix addition.
- Bake for about 35 minutes, or until the cheese is golden and the casserole is bubbling!
