A delightful Tex-Mex casserole featuring layers of chicken, tortillas, and cheese, perfect for a family dinner.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even cooking.
In a sauté pan, melt the butter over medium heat. Add the sliced mushrooms and diced onions, cooking until softened.
Cook the vegetables until they release their moisture for better flavor.
Add the minced garlic and cook for an additional minute.
Garlic cooks quickly, so avoid burning it to prevent bitterness.
Stir in the Rotel tomatoes and chilies, chili powder, cream of chicken soup, and shredded chicken. Heat through.
Mix thoroughly to combine all flavors evenly.
Layer half of the corn tortillas in a 13x9 inch casserole dish. Spread half of the filling over the tortillas.
Ensure even layers for consistent baking.
Repeat the layers with the remaining tortillas and filling. Top with the shredded cheeses.
Distribute the cheese evenly for a golden crust.
Bake in the preheated oven for 20-30 minutes, or until bubbly and golden on top.
Check the casserole halfway through to prevent overcooking.
Let the casserole cool for a few minutes before serving. Enjoy your Tex-Mex Chicken Tortilla Bake!
Allowing the casserole to cool slightly helps it set for easier serving.
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