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Ingredients
- 4 skinned and boned chicken breast halves
- 1 A teaspoon salt
- l/4 teaspoon pepper
- 2 tablespoons butter or margarine
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 (10-ounce) cans diced tomatoes with green chilies, undrained
- 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
- 1 (10 3/4-ounce) can cream of chicken soup, undiluted
- 13 (6 inch) corn tortillas, cut into quarters
- 2 cups (8 ounces) shredded Cheddar cheese
Details
Servings 6
Preparation
Step 1
Sprinkle chicken with salt and pepper; place in a 13-x 9- x 2-inch baking dish. Bake at 323 degrees 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 with green chiiies, and soups.
Place one-third of the tortilla quarters in bottom of a lightly greased 13- x 9- x 2-inch baking dish; top with one-third of chicken mixture, and sprinkle evenly with 2/3 cup shredded Cheddar cheese. Repeat layers twice, reserving remaining 2/3 cup of cheese.
Bake at 325 degrees for 35 minutes; sprinkle with reserved cheese, and bake 5 additional minutes. Let stand 5 minutes before serving.
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