Ingredients
- Cooking Spray
- 2 tablespoons salted butter
- 1/2 cup chopped onion
- 1/3 cup chopped green bell pepper
- 1 (10 1/2 oz) can cream of chicken soup
- 1 (10 1/2 oz) can cream of mushroom soup
- 1 (10 oz) can Rotel diced tomatoes & green chilies, undrained (I used Original)
- 1/2 teaspoon chili powder, or to taste
- 1/8 teaspoon garlic powder, or to taste
- Salt and ground black pepper, to taste (optional)
- 2 1/4 cups cooked and chopped chicken breast (I used 7 tenders)
- 12 - 16 (6-inch) corn tortillas (I used Mission brand white corn tortillas)
- 1 (7 - 8 oz) block mild Cheddar cheese, shredded (about 2 c)
Preparation
Step 1
Preheat oven to 325° F. Spray a 9x13-inch baking dish with cooking spray and set aside.
Melt the butter in a 3-qt. saucepan or skillet over medium heat; add onion and bell pepper and cook and stir until tender, about 5 minutes.
Stir in both cans of soup, undrained tomatoes, all seasonings (to taste), and cooked chicken and heat through (but not boiling).
Add about one-third of the tortillas to the bottom of the baking dish. (You can cut or tear them into pieces, if desired, which I did.) Top with about a third of the chicken mixture. Sprinkle top with about a third of the shredded cheese.
Repeat the layers two more times, ending with cheese on top. (I left the last layer of tortillas whole on top.)
Cover pan with foil and bake for 25 minutes, then uncover and bake 20-25 minutes more.
Let stand about 10 minutes. Serve with my "BEST Mexican Rice" and a simple salad or tomato and avocado wedges and sour cream.