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Tortilla Chicken Casserole
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Prep Time:
35 minutes
Total Time:
1 hour 20 minutes
Savory chicken and veggie casserole with crispy tortilla chips, packed with cheesy goodness and made with high-quality ingredients.
Ingredients:
  • 3 tablespoons vegetable oil
  • 1 1/2 cups finely chopped red bell pepper
  • 1 1/2 cups finely chopped onion
  • 2 tablespoons finely chopped garlic
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons ground cumin
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 container (8 oz) sour cream
  • 5 cups chopped cooked chicken or turkey
  • 12 soft corn tortillas (6 inch)
  • 3 cups shredded Monterey Jack cheese (12 oz)
Instructions:
  • Preheat the oven to 350°F and lightly coat a 3-quart casserole dish with cooking spray.
  • Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, garlic, and salt, and cook for 5 minutes until vegetables are soft, stirring occasionally. Stir in cumin and cook for an additional minute. Add flour and cook for 3 minutes. Lower the heat, then mix in broth and sour cream, cooking for 5 minutes while stirring frequently. Finally, add chicken and stir to combine before removing from heat.
  • Wrap the tortillas with damp paper towels and microwave to soften. Layer in a casserole dish: 4 tortillas, 1/3 of the chicken mixture (approximately 2 cups), and 1 cup of cheese. Repeat layers two more times.
  • Bake without a cover for 35 to 45 minutes until golden brown and bubbly.

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