Ingredients

The following ingredients have 6 Servings
  • 1/4 cup butter
  • 1/2 cup bell pepper (chopped)
  • 1/2 cup onion (chopped)
  • 10.75 ounces condensed cream of chicken soup
  • 10.75 ounces condensed cream of mushroom soup,
  • 10 ounces diced tomatoes & green chilies (undrained, I use RoTel)
  • 2 cups chicken breast (cooked and diced)
  • 12 corn tortillas (6 inch, cut into bite-size pieces)
  • 2 cups Cheddar cheese (shredded- about 8-ounces)

Instruction

  • Preheat oven to 375°F.
  • Grease or spray 7x 11-inch baking dish (2 quart) with cooking spray and set aside.
  • Melt the butter in a large skillet over medium heat.
  • Add diced bell pepper and onion.
  • Cook, stirring often, about 5 minutes or until tender.
  • Stir in both soups, undrained tomatoes with chiles, and diced chicken.
  • Add about 1/2 the tortillas to the bottom of the prepared baking pan.
  • Top with chicken mixture.
  • Sprinkle with 1/2 the cheese.
  • Repeat layers ending with cheese.
  • Spray aluminum foil with nonstick spray and cover the casserole dish tightly.
  • Bake covered for 20 minutes. Remove the foil and bake 20 minutes more.
  • Let stand for 5 minutes before serving.