Ingredients
1 whole chicken, stewed and cut into bite-size pieces
1 onion, chopped
Butter for sautéing and greasing the casserole
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth or equivalent homemade broth from the cooked chicken
2 tablespoons chili powder
2 tablespoons diced jalapeños (adjust to taste)
1/2 pound Longhorn or similar cheddar-style cheese, shredded
6 corn tortillas
Method
Prepare the chicken by stewing a whole bird until fully cooked. Remove the bones and shred or cut the meat into bite-size pieces. Reserve any flavorful cooking broth if available.
In a skillet, melt a tablespoon of butter and sauté the chopped onion until soft and translucent. Add the cream of mushroom soup, cream of chicken soup, and the can of chicken broth (or reserved broth). Stir to combine into a smooth sauce.
Season the sauce with 2 tablespoons of chili powder and stir in 2 tablespoons of diced jalapeños. Add most of the shredded cheese to the sauce, reserving a portion for topping. Allow the mixture to simmer gently until heated through and flavors meld, stirring occasionally.
Preheat the oven to 325°F (or 350°F if you prefer a slightly faster bake).
Butter a large casserole dish. Line the bottom with two of the corn tortillas, then layer approximately one-third of the shredded chicken over them. Spoon about one-third of the sauce on top of the chicken and sprinkle with about one-third of the remaining shredded cheese. Repeat this layering two more times: tortillas, chicken, sauce, and cheese, ending with cheese on top.
Bake the casserole in the preheated oven for about 30 minutes, until the cheese is melted and the casserole is bubbly and heated through.
If you assemble the casserole in advance and refrigerate it, allow additional time when reheating—about 1 hour in the oven—to ensure it heats evenly through the center.
Serve hot. This casserole makes a comforting, cheesy meal and can be adjusted for spice level by varying the amount of jalapeños and chili powder.