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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 375°F.
Step 2
Add the olive oil, chopped onion, and chopped bell pepper to a 4 to 5-quart Dutch oven over medium-high heat. Saute for 5-7 minutes or until the onions and bell peppers are softened. Remove from the heat.
Step 3
Whisk in the undiluted cream of chicken soup, cream of mushroom soup, and the undrained Rotel. Whisk until well combined.
Step 4
Stir in the shredded chicken and chopped cilantro.
Step 5
Lightly spray a 9x13 baking dish with nonstick cooking spray. Line the bottom of the prepared baking dish with half of the quartered corn tortillas.
Step 6
Spoon half of the chicken mixture over the bottom layer of corn tortillas.
Step 7
Sprinkle 1½ cups of the shredded cheese over the chicken layer.
Step 8
Layer the remaining corn tortillas over the cheese layer.
Step 9
Spread the remaining chicken mixture over the corn tortillas.
Step 10
Sprinkle the remaining shredded cheese over the chicken mixture.
Step 11
Bake uncovered for 30 minutes. Serve while hot.
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