Categories: Mexican
Ingredients
- 1 diced onion
- 1 each diced red pepper and green pepper
- 1 clove minced garlic
- 3 cups cubed or shredded chicken breast (a rotisserie chicken would be a great shortcut to use here!) – Season your chicken when you cook it
- 2 cans cream of chicken
- 1 can Rotel (spiciness depends on your family’s preferences, I always buy mild)
- 12 corn tortillas cut into 1 inch strips
- 2 cups Colby Jack Cheese
- Olive Oil
- Salt and Pepper to taste
Directions
- Preheat oven to 350 degrees
- Heat about a tablespoon of olive oil in a non stick sautee pan and saute your onions and bell peppers until tender. Add the garlic and saute a bit longer. Salt and pepper your veggies before adding cream of chicken soup and rotel.
- Spray a casserole dish with non stick spray. Add half of your tortilla strips to the bottom of your casserole dish. Layer half of your chicken mixture and half of the cheese on top. Repeat layers, ending with cheese on top.
- Bake uncovered for 30 minutes