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Preheat oven to 375F.
Place a large saute pan on medium-high heat and add a dab of margarine or butter to the pan.
Add the diced onions and diced green peppers to the pan.
Cook until the onions are translucent.
Add the shredded chicken to the pan and stir.
Add the taco seasoning and stir until the chicken is completely coated in the seasoning.
Add the cream of cream of chicken soup and cream of mushroom soup and stir well.
Add the chopped green chilies and salsa.
Stir well again and remove the pan from the heat.
Place 1/3 of the tortilla quarters in the bottom of a greased 9 x 13 inch pan.
Spoon half of the chicken mixture on top of the tortillas and spread it out evenly.
Sprinkle 1 cup of the shredded cheese on top of the chicken mixture.
Lay another 1/3 of the tortillas on top of the cheese.
Spread the remaining chicken mixture on top of the tortillas.
Sprinkle another cup of the cheese on top of the chicken mixture.
Lay the remaining tortillas on top of the cheese.
Sprinkle the remaining cup of cheese on top of the tortillas.
Place the dish in the oven and bake until the casserole is bubbling and the cheese is just starting to brown. 22-25 minutes.
Allow the casserole to sit for a few minutes after removing from the oven.
Serve and enjoy!