 | | Directions |
- Preheat the oven to 350° F. Grease the bottom and sides of a 9 x 13 baking dish.
- In a medium skillet melt the margarine; when heated add the green peppers, and onion.
- Cook the peppers and onions for about 5 minutes or until tender; stir occasionally while cooking.
- Stir in broth, cream of mushroom soup, tomatoes and green chilies, and the shredded chicken. Stir together until evenly mixed.
- Bring the mixture to a boil and remove from the heat.
- Tear tortillas into bite-size pieces. Place one-third of the torn tortillas in the bottom of the greased baking dish. Then add one-third of the chicken mixture and one cup of cheese. Repeat the layers two more times, ending with cheese on the top.
- Place in the preheated oven and bake for 45 minutes or until bubbly.
- Serve with shredded lettuce and your favorite Mexican fixings.
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Prep Time: 1 hour
Cook Time: 45 minutes
Container: 9 x 13 baking dish
Servings: 12
|  | | Ingredients | | - | | 1 tablespoon margarine |
| - | | 2 green bell pepper - medium |
| - | | 1/2 cup finely chopped onion |
| - | | 2 cans cream of mushroom soup |
| - | | 1 cup chicken broth |
| - | | 2 cans Rotel tomatoes & green chilies, undrained |
| - | | 4 cups shredded cooked chicken (rotisserie chicken works well) |
| - | | 18 tortillas - 6-inch |
| - | | 3 cups Mexican cheese - shredded |
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