There is something so comforting about a casserole. This one comes together quickly and is perfect for feeding a hungry crowd!
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (10.5-oz.) can cream of chicken soup
1 (10.5-oz.) can cream of mushroom soup
1 (10-oz.) can Ro-Tel
3 c. cooked shredded chicken
1 tsp. chili powder
1/2 tsp. cumin
Freshly ground black pepper
18 corn tortillas
1 1/2 c. shredded cheddar
1 1/2 c. shredded Monterey jack
Freshly chopped cilantro, for garnish
Preheat oven to 350°. Grease a large baking dish with cooking spray. In a large skillet over medium heat, heat oil. Add onion and bell pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add soups and Ro-Tel and stir to combine. Season with chili powder, cumin, salt, and pepper. Remove from heat.
Layer 6 tortillas in prepared baking dish, overlapping as necessary. Spread a third of sauce over tortillas, then top with half the chicken and a third of cheese. Repeat layers, ending with 6 tortillas, sauce, and cheese.
Bake until chicken and tortillas are warmed through and cheese is melty, 30 minutes.