Sunday, February 1, 2009


1/4 cup margarine
1 med green bell pepper, diced
1 medium yellow onion, diced
1 can (10 3/4-oz) cream of chicken soup, undiluted
1 can (10 3/4-oz) cream of mushroom soup, undiluted
1 can (10-oz) diced tomatoes with green chilies
2 cups cubed or shredded cooked chicken
12 corn tortillas, torn into bite-sized pieces
2 cups shredded cheddar cheese

Preheat oven to 325 degrees. In a large saucepan, cook bell pepper and onion in melted margarine until the vegetables are tender, about 5 minutes. Add soups, tomatoes, and chicken, stirring until well blended. In a lightly greased 13 x 9-inch pan, alternately layer one-third of the tortillas, one-third of the soup mixture, and one-third of the cheese. Repeat this process for three layers. Bake at 325 degrees for 40 minutes or until hot and bubbly.

Serves: 8

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