Chicken Tortilla Casserole

By Kathy Johnson

Ingredients

• 1/4 cup margarine
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 1 10 3/4 oz can condensed cream of mushroom soup
• 1 10 3/4 oz can condensed cream of chicken soup
• 2 10 oz cans Ro-tel diced tomatoes and green chilies
• 2 cups cubed cooked chicken
• 12 corn tortillas, torn into bite size pieces
• 2 cups (8 oz) shreaded cheddar cheese

Preparation

Step 1

Preheat oven to 325 degrees. Ina large saucepan, cook pepper and onion in margarine unti tender, about 5 minutes. Add soups, Rotel and chicken stirring until well blended. Alternately layer tortillas, soup mixture and cheese repeating for 3 layers. Bake 40 minutes or until hot and bubbling.