Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne (optional)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1 (10 oz) can diced tomatoes with green chiles (with juices)
- 1/2 cup chicken broth
- 2 tbsp fresh lime juice
- 1 tsp kosher salt, 1/2 tsp black pepper
- 3 cups cooked shredded chicken
- 12 corn tortillas (6-inch), cut into wedges
- 3 cups shredded cheddar-jack blend (about 12 oz)
- Chopped cilantro (optional, for serving)
Do This
- 1. Heat oven to 350°F. Grease a 9 x 13-inch baking dish.
- 2. Sauté onion and peppers in olive oil 6–8 minutes; add garlic and spices for 30 seconds.
- 3. Stir in soups, sour cream, tomatoes with chiles, broth, lime, salt, and pepper; warm 2–3 minutes.
- 4. Fold in shredded chicken.
- 5. Layer: tortillas, chicken sauce, cheese; repeat, finishing with cheese.
- 6. Bake covered 20 minutes, uncover and bake 15 minutes more; broil 2–3 minutes to lightly brown.
- 7. Rest 10 minutes; garnish with cilantro and serve.
Why You’ll Love This Recipe
- Classic comfort, Tex-Mex energy: creamy, tangy sauce with peppers, chiles, and warm spices.
- Layered goodness: corn tortillas soak up the sauce and turn tender, almost enchilada-like.
- Melty, roasty finish: a quick broil gives the cheese browned spots and deeper flavor.
- Weeknight-friendly: rotisserie chicken works perfectly and keeps prep simple.
Grocery List
- Produce: 1 medium yellow onion, 1 red bell pepper, 1 green bell pepper, 2 cloves garlic, 1 lime, cilantro (optional)
- Dairy: sour cream, shredded cheddar-jack blend
- Pantry: olive oil, chili powder, ground cumin, smoked paprika, cayenne (optional), kosher salt, black pepper, corn tortillas, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles, chicken broth
Full Ingredients
Chicken
- 3 cups cooked shredded chicken (about 1 1/2 lb cooked; rotisserie chicken works great)
Vegetables & Aromatics
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 2 cloves garlic, minced
Spices (warm, slightly smoky)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for more heat)
- 1 tsp kosher salt
- 1/2 tsp black pepper
Creamy Tangy Tex-Mex Sauce
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1 (10 oz) can diced tomatoes with green chiles (use with juices)
- 1/2 cup chicken broth
- 2 tbsp fresh lime juice
Layers & Topping
- 12 corn tortillas (6-inch), cut into 6 wedges each
- 3 cups shredded cheddar-jack blend (about 12 oz), divided
Optional Garnishes (highly recommended)
- 1/4 cup chopped fresh cilantro
- Lime wedges
Step-by-Step Instructions
Step 1: Heat the oven and prep the baking dish
Arrange a rack in the center of the oven. Preheat to 350°F.
Lightly grease a 9 x 13-inch baking dish with a thin film of olive oil or nonstick spray. Set aside.
Step 2: Sauté the peppers and onions until sweet and tender
In a large skillet over medium heat, warm 1 tbsp olive oil. Add the diced onion, red bell pepper, and green bell pepper.
Cook, stirring occasionally, for 6–8 minutes, until the vegetables soften and the onions look translucent. Add the minced garlic and cook for 30 seconds, just until fragrant.
Step 3: Bloom the spices for a roasty, Tex-Mex base
Add 2 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne (if using) to the skillet.
Stir constantly for 30–45 seconds. This quick toasting step deepens the flavor and gives the casserole that slightly smoky, “roasty” finish.
Step 4: Build the creamy, tangy sauce
Reduce heat to low. Add the cream of chicken soup, cream of mushroom soup, sour cream, the diced tomatoes with green chiles (with juices), and 1/2 cup chicken broth.
Stir until smooth and fully combined, then simmer gently for 2–3 minutes to warm through.
Turn off the heat. Stir in 2 tbsp lime juice, 1 tsp kosher salt, and 1/2 tsp black pepper. Taste and adjust salt if needed.
Step 5: Fold in the chicken
Add the 3 cups shredded chicken to the skillet and stir until every shred is coated in the sauce. The mixture should look creamy and spoonable, not dry.
If it seems very thick (this can vary by soup brand), stir in an additional 2–4 tbsp chicken broth.
Step 6: Layer tortillas, creamy chicken, and cheese
Build the casserole in two layers:
Layer 1: Arrange half the tortilla wedges in the bottom of the baking dish (a little overlap is perfect). Spoon on half the chicken mixture and spread into an even layer. Sprinkle with 1 cup of the shredded cheddar-jack.
Layer 2: Add the remaining tortilla wedges, then the remaining chicken mixture. Top with the remaining 2 cups shredded cheddar-jack, covering the surface evenly for maximum melt.
Step 7: Bake until bubbly and finish with a quick broil
Cover the dish tightly with foil and bake at 350°F for 20 minutes.
Remove the foil and continue baking for 15 minutes, until the edges are bubbling and the cheese is fully melted.
For that signature roasty finish: switch the oven to broil and broil for 2–3 minutes, watching closely, until you get a few golden-brown spots on top.
Step 8: Rest, slice, and serve
Let the casserole rest for 10 minutes before slicing. This helps the layers set so you get neat scoops instead of runny portions.
Finish with chopped cilantro and serve with lime wedges for a bright, tangy pop.
Pro Tips
- Cut tortillas into wedges: they nest together more naturally than strips and create better layers.
- Don’t skip the spice “toast”: blooming the spices in the pan adds a deeper, slightly smoky flavor that makes the casserole taste less flat.
- Customize the heat: keep it mild by skipping cayenne, or add 1 minced jalapeño with the onion and peppers for a bolder kick.
- Cheese strategy: reserve most of the cheese for the top layer to get the best melt and browning.
- Rest time matters: a full 10 minutes makes serving cleaner and the texture more cohesive.
Variations
- Extra smoky: replace the cayenne with 1 tsp chopped chipotle in adobo (or 1 tsp adobo sauce) stirred into the sauce.
- Greener and brighter: add 1 (4 oz) can diced green chiles plus 1/2 cup chopped cilantro into the chicken mixture.
- Crunchy topping: after baking, top with 1 cup lightly crushed tortilla chips and broil 1 minute to toast (watch closely).
Storage & Make-Ahead
Refrigerate: Cool completely, cover, and refrigerate for up to 4 days.
Reheat: Cover and warm in a 350°F oven for 20–25 minutes (or microwave individual portions in 60-second bursts until hot).
Make-ahead (best method): Assemble the casserole up to 24 hours ahead, cover tightly, and refrigerate. Bake at 350°F covered for 25 minutes, then uncover for 15 minutes, and broil 2–3 minutes.
Freeze: Wrap tightly and freeze up to 2 months. Thaw in the refrigerator for 24 hours before baking as directed. If baking from cold, add 5–10 minutes to the covered bake time.
Nutrition (per serving)
Approximate, based on 8 servings: 520 calories, 32 g protein, 33 g fat, 25 g carbohydrates, 3 g fiber, 7 g sugar, 980 mg sodium.
