Ingredients
- 3 cups shredded cooked chicken
- 12 corn tortillas, torn into pieces
- 2 cans (10.5 oz each) cream of chicken soup
- 1 can (10 oz) Rotel diced tomatoes with green chiles, undrained
- 1 onion, diced
- 1/2 cup chicken broth
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 2 cups shredded cheddar cheese, divided
- Fresh cilantro, for serving
Instructions
- Heat the oven. Heat to 350°F (200°C). Grease a 9x13-inch baking dish.
- Mix the sauce. In a large bowl, stir together the cream of chicken soup, Rotel, onion, chicken broth, chili powder, cumin, and garlic powder.
- Layer it Texas-style. Spread a thin layer of sauce in the dish. Layer half the torn tortillas, half the chicken, half the remaining sauce, and 1 cup cheddar. Repeat the layers, ending with cheese.
- Bake until bubbly. Cover with foil and bake 20 minutes. Uncover and bake 10 more minutes until the cheese is melted and bubbling. Rest 5 minutes and shower with cilantro.
🤠 Texas tips
Tearing the tortillas (rather than cutting) gives rustic edges that soak up sauce beautifully. Don't drain the Rotel — that juice is flavor. This is traditionally made a day ahead; the flavors meld even better overnight.
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📌 Pin it for later❓ Common questions
Is it spicy?
Mildly — the Rotel adds gentle heat. Use hot Rotel or add diced jalapeño to turn it up.
Can I use flour tortillas?
Corn is traditional and holds up better to the sauce; flour tortillas get softer.
Can I make it ahead?
Yes — assemble up to 24 hours ahead, refrigerate, and add 10 minutes to the covered bake.