 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
|
This has a lot of flavor and is a family favorite! Super easy to throw together and bake. Ingredients:
1 cup onion, chopped |
1 cup green bell pepper, chopped |
1 tablespoon butter or 1 tablespoon margarine |
1 (14 ounce) can chicken broth |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (14 1/2 ounce) can diced tomatoes with mild green chilies |
1 (11 ounce) package 6-inch corn tortillas, torn |
4 cups monterey jack cheese, shredded |
1 1/2 lbs boneless skinless chicken breasts, cooked & shredded |
1 teaspoon ground black pepper |
Directions:
1. Preheat oven to 350 degrees F. In small skillet cook onion and bell pepper in hot butter until tender; remove from heat and set aside.
2. Combine chicken broth, mushroom soup and undrained tomatoes.
3. In a 3 quart rectangular baking dish layer half of the soup mixture, half of torn tortillas, half of chicken, half vegetable mixture and half of cheese. Repeat layers.
4. Bake uncovered 45 minutes. Let stand 5 to 10 minutes before serving.
|
|