2 Tbs Butter
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 can condensed cream on chicken soup
1 can condensed cream of mushroom soup
1 can ( 10 oz) diced tomatoes with green chilies, undrained
2 cups shopped cooked chicken
12 corn tortillas (6 inch) torn into small pieces
2 cups shredded cheddar cheese
Preheat oven to 325 degrees, spray 9x13 pan with cooking spray.
Melt butter in large saucepan over medium heat. Add bell pepper and onion; cook and stir about 5 min or until tender. stir in both soups, tomatoes and chicken.
Layer one-third each of tortillas, chicken mixture and cheese evenly in dish, repeat layers twice more. bake uncovered 40 minutes or until hot and bubbly.
Can be made ahead of time and frozen.
Label: thaw and bake uncovered for 1 hour, or until hot and bubbly.
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