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Ingredients
2 (10 3/4 oz) Cans cream of chicken soup
1 (10 oz) Can diced tomatoes with green chiles, undrained
3/4 Cup Green pepper, chopped
1 /2 Cup onion, chopped
1 1/2 Teaspoon chili powder
1 /4 Teaspoon black pepper
12 (6�) Corn tortillas, cut into thin bite size strips
3 Cup chicken, cooked & cubed
2 Cups cheddar cheese, shredded
Tomato slices (optional)
Green onions, sliced (optional)
Instructions
Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.
To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
Bake, uncovered, in 350F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions.