0/5
(0 Votes)
Ingredients
- 4 skinless/boneless chicken breast halves
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbls butter
- 1 green bell pepper chopped
- 1 medium onion chopped
- 2 10 oz cans diced tomatoes with green chiles, undrained
- 1 10 3/4 oz can cream of mushroom soup
- 1 10 3/4 oz cream of chicken soup
- 12 6inch tortillas cut into quarters
- 2 cups shredded cheddar cheese
Preparation
Step 1
Sprinkle chicken with salt and pepper; place in a 13x9 inch baking dish. Bake at 325 for 20 minutes or until done; cool. Coarsely chop chicken, and set aside.
Melt butter in a large skillet over medium heat. Add bell pepper and onion, and cook, stirring constantly, until crisp-tender. Remove from heat, and stir in coarsely chopped chicken, diced tomatoes and soups.
Place one third of the tortilla quarters in bottom of a lightly greased 13x9 baking dish; top with one-third chicken mixture, and sprinkle evenly with 2/3 cup shredded cheese. Repeat layers twice, reserving remaining 2/3 cup cheese.
Bake at 325 for 35 minutes; sprinkle with reserved cheese, and bake 5 additional minutes. Let stand 5 minutes before serving.