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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is probably my favorite Mexican casserole. We serve it a lot for family get togathers. Ingredients:
2 1/2-3 lbs boneless chicken breasts |
12 fresh corn tortillas |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of chicken soup |
1 cup green pepper, finely chopped |
1 cup onion, finely chopped |
1 teaspoon chili powder |
1 lb grated cheddar cheese |
1 (10 ounce) can rotel tomatoes |
1 (4 ounce) can green chilies |
Directions:
1. Simmer chicken breasts until tender. Dice chicken and save the stock.
2. Line the bottom and sides of a well-greased casserole dish with 6 tortillas which have been torn into 1 inch strips. Sprinkle with 2 or more tablespoons of the chicken stock.
3. Saute onions and peppers until tender. Combine soups, onions, green peppers, and chili powder; pour half this mixture, half the chicken and half the cheese on the tortillas.
4. Make a second layer of tortillas, chicken, soup mixture and cheese. Top the last layer of cheese with the can of Rotel tomatoes.
5. Bake at 350 degrees for one hour or until hot and bubbly.
6. This casserole can be prepared in advance and reheated.
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