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Categories:
chicken corn tortillas cream of mushroom soup cream of chicken soup green pepper onion chili powder Cheddar cheese Ro-Tel tomatoes
Viewed: 43 - Published at: 3 years agoIngredients
- 3 to 4 lb. chicken, cooked and deboned
- 12 corn tortillas
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 c. green pepper, chopped
- 1 c. onion, chopped
- 1 Tbsp. chili powder
- 1 lb. Cheddar cheese, grated
- 1 can Ro-Tel tomatoes (mild version, 1 can diced tomatoes and green chilies)
Method
- Line bottom and sides of well-greased 3-quart casserole with 6 tortillas torn up.
- Sprinkle with 2 plus tablespoons of chicken stock.
- Combine chicken, soups, green pepper, onion and chili powder.
- Pour 1/3 mixture and sprinkle with cheese and tomatoes. Repeat layers, ending with cheese, tomatoes and chilies.
- Bake at 350° for 1 hour until hot and bubbly.
