Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 3 cloves fresh garlic, minced
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, diced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup low-sodium chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups tortilla chips
- 2 cups shredded cheese (cheddar or Mexican blend)
Instructions
- Prep your ingredients: Chop onions, bell peppers, and garlic.
- Sauté the veggies: In a skillet over medium heat, add oil and sauté onions and bell peppers until soft (about 5 minutes).
- Add chicken & seasonings: Incorporate diced chicken and minced garlic; season with salt and pepper. Cook until chicken is no longer pink (7-10 minutes).
- Create your sauce: Stir in diced tomatoes, cream of mushroom soup, and chicken broth. Simmer for 10 minutes.
- Layer it up: In a baking dish, layer half of the tortilla chips, half of the chicken mixture, and half of the cheese. Repeat layers.
- Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg