Ingredients
- 4 About 4 lbs of cooked chicken (breasts or whole de-boned), chopped or shredded, your choice.
- 1 large yellow onion, diced
- 1 ( 10.5 oz ) can, cream of mushroom soup
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 C chicken broth
- minimum 1 (10 oz) can jalapeno slices (add more if you like it like that), chopped
- 3 chipotle peppers in adobo sauce, chopped
- 1 (10 oz) can diced tomatoes with green chilies
- 2 medium tomatoes, 1 chopped, 1 sliced
- 1 lb shredded cheese, sharp cheddar or Mexican Blend… whatever floats your boat.
- 12 corn tortillas or a bag of corn tortilla chips
- Garlic, Salt and Pepper I have a shaker that contains 1/3 Garlic Salt, 1/3 Salt and 1/3 Pepper, I use it for everything.
Preparation
Step 1
In a large skillet over medium high heat drizzle about 1 Tbsp olive oil: add the onions, peppers, jalapenos, chipotle peppers and tomatoes. Cook until the onions become slightly translucent and your kitchen smells like heaven. Add the soup, broth and chicken. Bring to a slow simmer. Add Spices. Bring to a slow bubble, stirring occasionally. The mixture should be hot.
In a large baking dish place a layer of slightly broken tortilla chips or tortillas, top with a layer of the ‘mixture’. Cover with cheese. You can keep repeating these layers if it’s a smaller, deep dish or stop here if it’s a larger, shallow dish.
I like to top the cheese with sliced jalapenos and tomatoes.
Bake uncovered at 375 for about 30 minutes or until the cheese melts into bubbling golden goodness.