Chicken Tortilla Casserole

By sklesley

Ingredients

• 1 medium bell pepper, chopped
• 1/2 cup chopped yellow onion
• 1 tbsp. live oil
• 1/2 cup chicken broth
• 1 can cream of mushroom soup
• 1 can Rotel tomatoes, undrained
• 2 cups shredded cooked chicken
• 9 corn tortillas, torn in bite-size pieces
• 1 cup shredded Colby-Jack cheese

Preparation

Step 1

Preheat oven to 325. Spray 8x8" baking pan. In a medium skillet, cook bell pepper and onion in olive oil for 5 minutes. Stir in broth, soup, tomatoes, and chicken, and blend well. Bring to a boil and remove from heat. Layer 1/3 of the tortilla pieces, chicken mixture and cheese in the pan. Repeat layers, twice more. Bake uncovered 40 minutes.