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Mexican Casserole

Mexican Casserole

Inspired by this recipe


  • 2 pounds of chicken breasts
  • 1 medium onion, chopped
  • 1 medium-size green bell pepper, chopped
  • 1 tablespoon minced garlic
  • 2 (10 3/4-oz.) can cream of chicken soup
  • 2 (10-oz.) cans diced tomatoes and green chiles, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder*
  • 3 cups grated mexican cheese blend
  • 12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

Cook the chicken (chopped into cubes) in a greased pan until cooked through. Place aside and saute onions, green pepper, and garlic in greased pan. Once tender stir in the rest of the ingredients excluding the cheese and tortillas. Put half of the chicken and half of the sauce mixture in the bottom of a casserole dish, and sprinkle with 1 cup of cheese, and then cover with half of the tortillas. Repeat this process, and then cover with the last remaining cup of cheese.

– Bryan