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Ingredients
- 4 x skinned and boned chicken breast halves
- 1/4 tsp salt
- 1/4 tsp grnd black pepper
- 2 Tbsp. butter or possibly margarine
- 1 x green pepper, minced
- 1 med onion, minced
- 2 can (10 ounce) diced tomatoes with green chilis, undrained
- 1 can (10 3/4 ounce) cream of mushroom soup, undiluted
- 1 can (10 3/4 ounce) cream of chicken soup, undiluted
- 12 x (6 inch) corn tortillas, cut into quarters
- 2 c. shredded Cheddar cheese
Directions
- Sprinkle chicken with salt and pepper; place in a 13- x 9- x 2 inch baking dish. Bake at 325 degree F. for 20 min or possibly till done; cold. Coarsely chop chicken and set aside. Heat butter in a large skillet over medium heat. Add in minced green pepper and onion. Cook, stirring mix constantly, till vegetables are crisp-tender. Remove from heat and stir in chicken, tomatoes with green chilis, and soups. Place 1/3 of tortilla quarters in bottom of lightly greased 13- x 9- x 2 inch baking dish; top with 1/3 of chicken mix and sprinkle proportionately with 2/3 c. Cheddar cheese. Repeat layers twice, reserving 2/3 c. cheese. Bake at 325 degrees F. for 35 min; sprinkle with reserved Cheddar cheese and bake an additional 5 min. Let stand 5 min before serving.
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