1/4 cup chicken stock
1 medium green bell pepper, chopped
1 medium onion, chopped
1 10.75-ounce can condensed cream of mushroom soup
1 10.75-ounce can condensed cream of chicken soup
2 10-ounce cans Ro-tel tomatoes
2 cups cubed, cooked chicken
12 corn tortillas, torn into bite-sized pieces
2 cups shredded cheddar cheese
Preheat oven to 325ยบ F. In a large saucepan, cook pepper and onion in chicken stock until tender, about 5 minutes. Add soups, Ro-tel, and chicken, stirring until well-blended. Alternately layer tortillas, soup mixture, and cheese, repeating for 3 layers. Bake 40 minutes or until hot and bubbling. Makes 8 servings.
Laura
No comments:
Post a Comment