Ingredients:
2 tablespoons butter
1 onions, chopped
1/2 bell peppers, chopped
1 (10 1/2 ounce) cans cream of mushroom soup
1 (10 1/2 ounce) cans cream of chicken soup
1 (10 1/2 ounce) cans Rotel tomatoes & chilies
1/2 cup chicken broth ( I used bouillon)
2 cups diced cooked chicken ( I used a roasted chicken from Albertsons)
12 corn tortillas, ripped into bite sized pieces
2 cups shredded sharp cheddar cheese
Directions:
Preheat oven to 325 degrees. In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes). Add soups, tomatoes, and broth. Stir to combine. Fold in the chicken until well blended.
Lightly grease a 9 x 13″ baking dish. Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese. Repeat layers twice more.
Bake for 40 minutes or until hot and bubbly. Remove from oven and let stand 10 minutes before serving.
Servings: 8
Time preparation: 50 min.
Time total: 90 min.