It's our classic one-dish wonder. This Mexican casserole is like a big fat lasagna, with layers of tortillas instead of the traditional noodles. And it's so much simpler than rolling up individual tortillas.
Chef James Brockman chose to use low-fat cans of soup to cut down both the calories and the cooking time; in fact boiling the chicken will be your longest task. Prep one day, cook the next. This festive family-style dish will get eaten very fast.
step 1Boil chicken, covered in water, for 30-40 minutes until done. Remove from broth and let cool to touch.
step 2Preheat oven to 350° F.
step 3Heat the vegetable oil until hot. Add the onion, bell pepper, and oregano and sauté until onion is translucent.
step 4Remove from heat and add the chicken soup, mushroom soup, and the canned tomatoes (including juice). Stir to combine.
step 5Dip the tortillas into the warm chicken broth for a few seconds, one at a time, and make a layer across the bottom of the pan (9" x 13" baking dish) with four of the tortillas. (Cut to fit, if necessary.)
step 6Sprinkle half of the chicken across the layer of tortillas. Spread 1/3 of the soup mixture over the chicken and sprinkle 1/3 of the grated cheese.
step 7Repeat with another layer of tortillas, chicken, soup, and another 1/3 of grated cheese.
Dip the remaining tortillas in the broth and layer across the top. Spread the remaining soup mixture over the top and sprinkle with the remaining cheese. (If you've prepped the day before cooking, cover the dish in Saran™ Premium Wrap
and place in the fridge overnight.)
step 9Bake in the oven for 30-45 minutes until hot and bubbly and slightly browned.
step 10Serve hot and enjoy.