Ingredients
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1 white onion, chopped
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2 tablespoons butter
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1 (10 3/4 ounce) can cream of chicken soup
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1 (10 3/4 ounce) can cream of mushroom soup
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1 (10 ounce) can rotel, do not drain (diced tomatoes with green chilies)
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2 garlic cloves, minced
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16 ounces Velveeta cheese, grated, and divided
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12 corn tortillas, torn into 1-inch size pieces (or use flour tortillas)
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1 green bell pepper, chopped
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1 roasting chicken, cooked, boned, and chopped (about 3 cups)
Instructions
- Preheat oven to 350F and spray a 9 x 13" baking dish w/ Pam.
- Saute the onion and bell pepper in butter in a large sauce pan over medium-high heat, about 5 minutes, until tender.
- Add the soups, tomatoes, garlic, and half the cheese and blend well. Stir in the chicken and remove from heat.
- Place one layer of tortilla pieces in bottom of dish. Top with one-third of chicken mixture and repeat layers twice, ending w/ the tortillas.
- Sprinkle rest of cheese on top and cook covered 30 minutes; then uncover and cook additional 15 minutes or until bubbly. Let stand 5 minutes before serving.