mexican chicken casserole

Ingredients

• Servings: 8
• 3 skinless, boneless chicken breast halves
• 1 pound processed cheese food (such as velveeta®), torn into 4 pieces
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 (10.5 ounce) can cream of chicken soup
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10 ounce) package large flour tortillas
• 2 teaspoons chili powder, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• bring a saucepan of salted water to a boil. boil chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove chicken breasts to a cutting board to cool. reserve and cool chicken broth.
• shred the cooled chicken breasts and put into a large bowl; add cheese cubes, diced tomatoes with green chile peppers, cream of chicken soup, and cream of mushroom soup and stir.
• individually dip about half the tortillas into the cooled liquid from poaching the chicken; arrange into the bottom of a large baking dish.
• spread the chicken mixture over the tortillas.
• individually dip the remaining tortillas into the water and arrange atop the chicken mixture. sprinkle chili powder over the tortillas.
• bake in preheated oven until the top layer of tortillas begin to turn golden brown and crunchy, 30 to 45 minutes.