| | Directions |
- Add a little olive oil to skillet and brown chicken breasts on both sides.
- Add 1/2 cup white wine (or chicken broth), cover, and poach till done. Reserve the liquid.
- Cover bottom of 9 x 13 baking dish with non-stick spray.
- Spread the pieces of corn tortillas on bottom of the baking dish.
- Add cooked chicken on top of the tortilla pieces.
- Layer with onion and green pepper. Add 1/2 of the cheese.
- In a bowl mix soup, tomatoes, and seasonings; spread over the layer of cheese.
- Sprinkle with the remaining cheese and pour the reserved chicken liquid over the top.
- Bake at 350 degrees F. until it bubbles (about an hour).
- This casserole can be made ahead and stored in the refrigerator until ready to bake.
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Cook Time: 1 hour
|  | | Ingredients | | - | | 2 whole boneless chicken breasts, cooked and diced |
| - | | 1/2 package corn tortillas, torn up into bite-size pieces |
| - | | 1 onion, chopped |
| - | | 1 large green bell pepper, chopped |
| - | | 1 pound grated cheese (whatever kind you want -cheddar, Colby and jack, taco) |
| - | | 2 cans cream of chicken soup |
| - | | 1 can Rotel tomatoes |
| - | | 2 teaspoons chili powder |
| - | | Garlic salt, to taste |
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