Categories: casseroles
Ingredients
- 3 cups chopped cooked chicken
- 1 onion, chopped
- 1 green or red bell pepper, diced (remove seeds/stems)
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 cup chicken broth
- 1 can (10 oz) Ro-Tel diced tomatoes with green chiles, drained
- 1 teaspoon chili powder
- 1/2 teaspoon garlic salt
- 12 soft corn tortillas (6 inch), torn into 1-inch pieces
- 3 cups shredded Cheddar Jack cheese
- cooking spray
Directions
-
Heat oven to 350°F.
-
Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
-
In large bowl, stir together chicken, veggies, soups, tomatoes, chili powder and garlic salt.
-
Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice, ending with the cheese.
-
Bake uncovered 32 to 35 minutes or until bubbly.