Make sure you get dressed up, because your tastebuds are about to hold the party of the year, and you’re invited! Fiesta Chicken Casserole kicks off the festivities with a blast of bright fajita vegetables and a pop of juicy chicken in each bite! Then comes the marvelous melt of creamy-sharp Colby cheese on a savory dance floor. Fiesta Chicken Casserole only requires a hot oven and a desire to serve up something that will have everyone celebrating. If that doesn’t say fiesta, what does?
Ingredients
- 1 (10.75-ounce) can of condensed cream of chicken soup, undiluted
- 1 (10.75-ounce) can of condensed cream of mushroom soup, undiluted
- 2 small tomatoes, chopped
- 1/3 cup of Picante sauce
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 2 teaspoons chili powder, plus more to taste
- 12 (6-inch) corn tortillas, cut into 1-inch strips
- 3 cups chicken, cubed and cooked
- 1 cup Colby cheese, shredded
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large bowl, combine the cream of chicken soup, cream of mushroom soup, tomatoes, Picante sauce, green pepper, onion, and chili powder.
Step 4 –Layer 1/2 of the tortilla strips, 1/2 of the chicken, 1/2 of the soup mixture, and 1/2 of the cheese in the prepared baking dish.
Step 5 –Repeat the layers.
Step 6 –Cover and bake until bubbly, about 40-50 minutes.
Step 7 –Serve.
