Ingredients

Ingredients

• Cooking spray
• 1 tablespoon neutral oil, such as canola, grapeseed, or vegetable
• 1 medium yellow or white onion, diced (about 1 1/2 cups)
• 1 medium bell pepper, diced (about 1 1/4 cups)
• 1 (5-ounce) can condensed cream of chicken soup
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1 (10-ounce) can diced tomato and green chiles, such as Ro-Tel
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 12 ounces cooked and shredded boneless, skinless chicken (about 3 cups)
• 1 (about 15-ounce) can black beans, drained and rinsed (optional)
• 1 cup frozen corn kernels (do not thaw, optional)
• 10 (6-inch) corn tortillas, quartered, divided
• 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
• Topping options: sour cream, sliced fresh or pickled jalapeños, chopped cilantro, sliced or diced avocado, salsa, sliced scallions, lime wedges

Instructions

1. Heat the oven to 350°F. Coat a 9x13-inch baking dish lightly with cooking spray
2. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add 1 diced medium yellow onion and 1 diced medium bell pepper, and sauté until softened and translucent, 5 to 7 minutes. Transfer to a large bowl.
3. Add 1 (5-ounce) can condensed cream of chicken soup, 1 (10.5-ounce) can condensed cream of mushroom soup, 1 (10-ounce) can diced tomato and green chiles, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine. Stir in 12 ounces cooked and shredded boneless, skinless chicken, 1 (about 15-ounce) can drained and rinsed black beans if using, and 1 cup frozen corn kernels if using.
4. Transfer half of the mixture to the baking dish and spread into an even layer. Arrange 5 of the quartered corn tortillas over the top in an even layer (it’s OK if there is some overlap). Sprinkle 4 ounces of the shredded sharp cheddar cheese evenly over the top. Repeat layering the remaining chicken mixture, tortillas, and cheese.
5. Bake until heated through, bubbling around the edges, and the cheese is beginning to brown, 30 to 40 minutes. Let cool for 5 minutes, then serve with desired toppings.

Recipe Notes

Equipment variations: This casserole can be assembled in two 8x8-inch or 9x9-inch baking pans.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. The baked or unbaked casserole can be frozen for up to 1 month.