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4 skinned and boned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 green bell pepper, chopped
1 medium onion, chopped
2 (10 oz) cans ROTEL diced Tomatoes and Green Chilies
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (10 3/4 oz) can cream of chicken soup, undiluted
12 (6-inch) corn tortillas, cut into quarters
2 cups (8 oz) shredded Cheddar cheese
Sprinkle chicken breast halves with salt and pepper; place in a lightly greased 13 x 9-inch baking dish.
Bake at 325 for 20 minutes or until done; cool. Coarsely chop chicken.
Melt butter in a large skillet over medium heat; add bell pepper and onion, and saute until crisp-tender. Remove from heat; stir in chicken, tomatoes and green chilies, and soups.
Place one-third of tortilla squares in bottom of a lightly greased 13 x 9-inch baking dish; top with one-third of
chicken mixture, and sprinkle evenly with 2/3 cup cheese. Repeat layers twice, reserving last 2/3 cup cheese.
Bake at 325 for 35 minutes; sprinkle with reserved cheese, and bake 5 more minutes, Let stand 5 minutes before serving.
Yield: 6-8 servings
Note: I usually make half the recipe since I have a small family.
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