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Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 1/2 bell pepper, chopped
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) can Rotel tomatoes & chilies
- 1/2 cup chicken broth (I used bouillon)
- 2 cups diced cooked chicken (I used a roasted chicken from Albertsons)
- 12 corn tortillas, ripped into bite sized pieces
- 2 cups shredded sharp cheddar cheese
Details
Servings 1
Preparation time 50mins
Cooking time 90mins
Adapted from food.com
Preparation
Step 1
1 Preheat oven to 325°F 2 In large saucepan, saute the onion and pepper in the butter until tender (about 5 minutes). 3 Add soups, tomatoes, and broth. 4 Stir to combine. 5 Fold in the chicken until well blended. 6 Lightly grease a 9 x 13" baking dish. 7 Layer with 1/3 the tortillas, 1/3 the chicken mixture, and 1/3 the cheese. 8 Repeat layers twice more. 9 Bake for 40 minutes or until hot and bubbly. 10 About ten minutes before removing from the oven, sprinkle shredded cheese over the top; replace in oven until cheese is melted. 11 Remove from oven and let stand 10 minutes before serving.
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