Ingredients:
2 medium onions, chopped
2 tablespoons fresh minced garlic ( or to taste)
1 green bell peppers, seeded and chopped
1 teaspoon dried chili pepper flakes
3 -6 tablespoons vegetable oil
3 cups cooked chicken or 3 cups cooked turkey, chopped
1 cup corn niblets, drained
1 (10 ounce) cans cream of chicken soup, undiluted
1 (10 ounce) cans cream of mushroom soup, undiluted
3 tablespoons mayonnaise
1 (10 ounce) cans green chilies, diced
2 teaspoons chili powder ( or to taste)
3 teaspoons seasoning salt ( or to taste)
black pepper
12 (6 inch) corn tortillas ( broken into about 1-inch pieces)
3 cups grated Mexican blend cheese, divided ( or to taste, or use grated cheddar cheese)
Directions:
Set oven to 350 degrees.
Grease a 13 x 9-inch casserole dish.
In a very large skillet heat oil over medium-high heat.
Add in onion, bell pepper and dryed chili flakes; saute for about 6-7 minutes or until tender, adding in the garlic the last 2 minutes.
Add in all ingredients up to the tortillas; mix well to combine and simmer for about 10 minutes.
Layer 1/3 of the broken tortillas in the bottom of the dish, top with 1/3 of the chicken mixture, then 1 cup grated cheese (or to taste).
Repeat the layers twice making certain to end up with the cheese on top.
Bake uncovered for about 25-30 minutes.
If desired you can omit the cheese on top, bake for 30 minutes, remove from oven sprinkle with cheese and return to oven for about 7-8 minutes or until the cheese has melted, this will avoid the cheese from becoming hard.
Servings: 6-8
Time preparation: 30 min.
Time total: 60 min.