Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon butter
  • 1 sweet onion (diced)
  • 2 bell peppers (any color, diced)
  • 20 ounces cream of chicken soup
  • 10 ounce can Ro*Tel tomatoes with chiles
  • 1 cup water
  • 1 packet taco seasoning
  • 12 corn tortillas
  • 2 cups cooked shredded chicken
  • 1 1/2 cups shredded cheddar cheese
  • Cilantro (for garnish)

Instruction

  • Preheat oven to 350 degrees.
  • Add the butter to a medium skillet over medium heat and melt. Stir in the diced onion and peppers and cook until softened, about 5 minutes.
  • Add onions and peppers to a medium bowl, along with the cream of chicken soup, Ro*Tel tomatoes, water, and taco seasoning. Stir well to combine.
  • Cut the tortillas into small squares.
  • Spread 1/2 cup of the soup mixture into the bottom of a 9x13 baking dish. Top with 1/2 of the chicken, followed by 1/3 of the tortillas, and 1/3 of the cheese.  Top with 1/2 of the remaining soup mixture.
  • Repeat the layers - the top layer will consist of just tortillas, soup, and cheese.
  • Bake for 30 minutes or until hot and bubbly.
  • Sprinkle chopped cilantro over the top and serve.