Ingredients

The following ingredients have 4 Servings
  • 4 cups chopped cooked chicken
  • 1 large green bell pepper, chopped (1 1/2 cups)
  • 1 large onion, chopped (1 cup)
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 can (10 oz) diced tomatoes with green chiles, undrained
  • 1 teaspoon chili powder
  • 1 clove garlic, finely chopped
  • 12 soft corn tortillas (6 inch)
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • Chopped fresh cilantro, if desired

Instruction

  • Spray 5- to 6-quart slow cooker with cooking spray. In large bowl, mix all ingredients except tortillas, cheese and cilantro. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in slow cooker. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice.
  • Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and edges are golden brown. Uncover; cook 30 minutes longer. Sprinkle with cilantro.