- 3 frozen chicken breast halves, thawed
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon minced garlic
- 1/2 green bell pepper, chopped
- 1/2 onion, chopped
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 1/2 cups Mexican-style shredded four-cheese blend, divided
- 1 cup salsa, divided
- 1/2 cup sour cream
- 1 tablespoon ground cumin
- 1 (14.5 ounce) package tortilla chips (such as On The Border®)
- Preheat oven to 400 degrees F (200 degrees C).
- Coat chicken breasts with 1 tablespoon olive oil, salt, red pepper flakes, and garlic. Place in an 8x8-inch baking pan.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Chop chicken into cubes. Leave oven on.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add bell pepper and onion and cook until tender, 4 to 5 minutes.
- Mix onion mixture, cream of chicken soup, 1 cup cheese, 3/4 cup salsa, sour cream, and cumin together in a bowl. Mix in chicken and use some of the chicken drippings to moisten the mixture.
- Layer chicken mixture and crushed tortilla chips until baking pan is full. Top with remaining cheese. Bake until golden brown and bubbly, about 30 minutes. Top with remaining salsa.
03/29/2018
recipepes.com
Mexican Tortilla Chicken Casserole, recipe
PT15M
PT1H
5
455 calories
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