- 6
Ingredients
- 4 skinned and boned chicken breasts
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. butter
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 (10-oz.) cans diced tomatoes and green chiles
- 1 (10 3/4-oz.) can cream of mushroom soup
- 1 (10 3/4-oz.) can cream of chicken soup
- 12 (6-inch) corn tortillas, cut into quarters
- 2 cups (8 oz.) shredded Cheddar cheese, divided
- Garnish; flat-leaf parsley sprigs
Preparation
Step 1
Sprinkle chicken breasts evenly with salt and pepper; place in a lightly greased: 13x9 inch baking dish. Bake at 325 degrees for 20 minutes or until done; cool. Coarsely chop chicken. Melt butter in a large skillet over medium heat; add bell pepper and onion, and sauté 4 minutes or until crisp-tender. Remove from heat, and stir in chicken, tomatoes and green chiles, and soups. Place one-third of tortilla quarters in bottom of a lightly greased 13x9 inch baking dish; top with one-third of chicken mixture, and sprinkle evenly with 2/3 cup cheese. Repeat layers twice, reserving last 2/3 cup cheese. Bake at 325 degrees for 35 minutes; sprinkle with reserved 2/3 cup cheese, and bake 5 more minutes. Let stand 5 minutes before serving. Garnish, if desired.