Ingredients

The following ingredients have 4 Servings
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 cups cooked and shredded chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup, not diluted
  • 1 (10.5 ounce) can condensed cream of mushroom soup, not diluted
  • 1 (10 ounce) can diced tomatoes with green chilies, not drained ((I used mild Ro-Tel brand))
  • 14 corn tortillas (about 5-6 inches in diameter each) ((or as many tortillas as needed to cover the dish))
  • 8 ounces (about 2 cups) grated cheddar cheese

Instruction

  • Preheat oven to 375 degrees F (190C).
  • Spray a 13 x 9-inch baking dish with cooking spray and set aside.
  • In a large skillet over medium-high heat, sauté bell pepper and onion until tender (about 5 minutes). 
  • In a large bowl, stir together chicken, condensed soups, tomatoes and chilies, and sautéed bell pepper and onion.
  • Arrange half of the tortillas in an even layer in the bottom of the prepared baking dish. I like to cut the tortillas in half so that it’s easier to cover the dish. It’s fine if they overlap some, too.
  • Spread half of the chicken mixture over the tortillas. Sprinkle with half of the cheese.
  • Repeat layers with remaining ingredients, finishing with cheese on top.
  • Bake, uncovered, for 25-30 minutes (or until heated through and bubbly).