Chicken Tortilla Bake

This was a little spicy for me, but a hit with the kids and my husband! (And that is what counts, right?)

1 medium green pepper, chopped
1/2 cup chopped onion
1/2 cup chicken broth
1 can cream mushroom soup
1 can ROTEL Original Diced Tomatoes & Green Chilies, undrained
2 cups shredded cooked chicken
9 corn tortillas, torn into bite-size pieces
1 cup shredded cheese

Preheat oven to 325 degrees. Spray 8x8 baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times. Stir in broth, soup, tomatoes, and chicken; blend well. Bring to a boil; remove from heat. Layer 1/3 each of the tortilla pieces, chicken mixture, and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.

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