| | Directions | | Mix chicken meat with 1 can cream of mushroom soup and 1 can cream of chicken soup, 1 small green pepper diced and sautéed with 1 small diced onion. Use a 13X9" pan. Put a layer of tortillas torn into bite sized pieces in the bottom of the pan, a layer of chicken mixture, a layer of cheese. Repeat layers. Drain some of the liquid from the Rotel tomatoes & chilies (get rid of the liquid) and then pour the tomatoes & chilies over the top of the casserole - you want the casserole firm. Bake 375° 40 minutes. This is a low altitude recipe so adjust your baking minutes. |
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| Ingredients | | - |  | 1 can mild Rotel tomatoes & green chilies |
| - | | 1 chicken or 3 cup of cooked, diced chicken meat (large) |
| - | | 8 ounces shredded cheddar cheese |
| - | | 1 can cream of mushroom soup |
| - | | 1 can cream of chicken soup |
| - | | 1 package soft corn tortillas |
| - | | 1 green pepper, diced (small) |
| - | | 1 onion, diced (small) |
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