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Ingredients
2 Cups chicken broth
1 Cup semi-condensed cream of mushroom soup
1 (10 oz) Can diced tomatoes with green chili peppers
2 Tablespoons canola oil
1 Onion, chopped
1 Red bell pepper, chopped
1 Teaspoon chili powder
Garlic salt, to taste
1 (12 oz) Package corn tortillas, sliced into 1" strips
3 Cups chicken thigh meat, shredded
10 Ounces white cheddar cheese, shredded
Instructions
Set oven to 350�F. Combine chicken broth, mushroom soup, and tomatoes with green chiles in a large liquid measuring cup.
In a saut� pan, heat one tablespoon oil over high heat. Add chopped onion and saut� for 5 to 10 minutes without stirring, until brown on one side. Stir once, and allow to saut� another 5 to 10 minutes, until brown on the other side. Add bell pepper and chili powder, and cook another 5 minutes, until bell pepper is wilted. Sprinkle garlic salt to taste.
In a 9" x 13" baking dish, grease the bottom and sides with remaining oil. Cover the bottom with a third of the tortilla strips. Spread half the saut�ed vegetables and shredded chicken over the tortilla strips. Pour a third of the soup mixture over the casserole, then sprinkle a third of the cheese on top. Create a second layer of tortilla strips, and add the same fillings. Top the casserole with a third layer of tortilla strips, and sprinkle the remaining cheese over.
Cover the casserole dish with foil, and bake for 30 to 45 minutes. Uncover the casserole, and set the oven to broil. Broil the top of the casserole until cheese is bubbly and beginning to brown, about 5 minutes.