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