Ingredients
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3 boneless chicken breasts
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1 tablespoon garlic, minced
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1 red bell pepper, chopped or sliced
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1 yellow bell pepper, chopped or sliced
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3 tablespoons oil
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1 can tomatoes and green chilies
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2 cans cream of chicken soup, fat free is fine
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1 lb monterey jack cheese, shredded
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1 green bell pepper, chopped or sliced
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1/2 package flour tortilla
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1 small white onions or 1 small yellow onion, chopped
Instructions
- Boil breasts for 20 minutes or until thoroughly cooked.
- chop chicken into chunks and set aside.
- Saute onions, garlic, peppers, salt& black pepper over medium heat until tender.
- Mix soup, tomatoes-chile& chicken in large bowl.
- Tear tortillas into fourths.
- Layer tortillas on bottom of baking dish, top with soup-chicken-tomatoes-chiles mixture, then top with layer of sauted veggies, then top with layer of cheese.
- Repeat as needed until dish is full to top.
- Bake at 350 for 35 minutes.