This is a classic casserole recipe, and a great meal to have on hand. Good to double and freeze, this makes for good comfort food to pop in the oven after a long day!
I N G R E D I E N T S :
1 large onion, chopped
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped and cooked chicken breasts
1 (10-oz) can cream of chicken soup, undiluted
1 (10-oz) can cream of mushroom soup, undiluted
1 (10-oz) can diced tomato and green chiles (rotel or generic brand, mild or medium)
1 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. garlic powder
12 (6-inch) corn tortillas (I think I used flour tortillas, instead)
1 (8-oz) bag shredded cheddar cheese
D I R E C T I O N S :
Saute onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes, or until tender.
Stir in chicken and next 6 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer half of the tortilla pieces on the bottom of a 13x9-inch (or 2 8x8-inch) baking dish coated with cooking spray. Top with half of the chicken mixture and half of the cheese. Repeat layers, ending with cheese.
Bake at 350 for 30-35 minutes or until bubbly.