Ingredients:
6 corn tortillas
cooked boneless chicken ( or use canned in a hurry)
1 large onions, sliced
1 green peppers, sliced into rings
1 (10 ounce) cans Rotel tomatoes & chilies
1 (10 1/2 ounce) cans cream of mushroom soup
1 cup chicken broth
1 -2 tablespoon chili powder
1 teaspoon garlic powder
2 cups shredded cheddar cheese
Directions:
Cook and debone chicken.
Save broth.
Combine rest of ingredients except cheese.
Dip tortillas in reserved broth and line casserole.
Layer chicken, soup mixture and cheese.
Repeat tortillas, chicken, soup and cheese.
Bake covered at 350 degrees 45 minutes.
Watch out it’s hot!
Servings: 8-10
Time preparation: 30 min.
Time total: 75 min.