Recipe (click to expand)
|1||cup||green pepper, chopped|
|1||each||butter or margarine (stick)|
|2||cn||cream of chicken soup|
|2||cn||cream of mushroom soup|
|10||oz||rotel tomatoe w/green chili|
|12||each||corn tortillas, bite size pieces|
|1 1/2||cup||cheddar cheese, shredded|
|Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut chicken into bite-size pieces. In a large saucepan, cook green pepper and onion in butter until tender. Stir in soups and ROTEL tomatoes and Green Chilies. In a 3-quart shallow baking dish, 13×9 inches, arrange alternate layers of tortillas, chicken, soup mixture, and cheese, using one-third of all ingredients. Repeat layers two more times. |
Bake at 325 degrees for 40 minutes or until hot and bubbly and cheese is browned.
Serves 10 to 12. May be frozen before or after baking.