Ingredients

The following ingredients have 11 Servings
  • 1 rotisserie chicken
  • 2 tablespoons butter
  • 1 medium onion (chopped)
  • 1 medium green bell pepper (chopped)
  • 1 clove garlic (minced)
  • ¾ cup chicken broth
  • 10.5 ounces cream of mushroom soup
  • 10.5 ounces ream of chicken soup
  • 29 ounces canned diced tomatoes (drained (2 cans))
  • 8 ounces canned mild green chilies ((recommend: Hatch))
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 3 cups sharp Cheddar cheese
  • 6 ounces lime flavored tortilla chips (lightly crushed)

Instruction

  • Remove skin and bones from rotisserie chicken. Shred the meat and discard the skin and bones.
  • Preheat the oven to 350 degrees. Melt butter in a large, deep skillet over medium-high heat. Add the onion and sauté until tender. Add the bell pepper and garlic and sauté an additional 3-4 minutes. Stir in broth, soups, tomatoes, chilies, oregano, and chili powder.
  • Lightly grease a 13x9 baking dish. Layer half the shredded chicken and half the soup mixture. Top with half the tortilla chips and half of the cheese. Repeat layer.
  • Cover lightly with aluminum foil and bake for 1 hour, or until bubbly. Remove foil during the last 10 minute of cooking.
  • Remove from oven and let cool for 10 minutes before serving.